Dice the radish and carrot (cut into juliennes), place in a bowl and sprinkle with the heaping teaspoon of salt and the teaspoon of sugar and knead carefully by hand for a few minutes. This will make the vegetables soft.
Put in a sieve, rinse briefly and squeeze out carefully. The vegetables can be enjoyed fresh, e.g., as a topping on Banh Mi (Vietnamese sandwiches), or as follows for longer storage (up to 4 weeks):
Make a brine by mixing 50 g sugar, 300 ml rice vinegar and (a little) salt to taste in 250 ml water until the sugar and salt are dissolved. Pour over the vegetables and keep for at least 1 hour and at most 4 weeks.
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