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1
Put the daikons and carrots in a bowl and toss well with the salt.
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2
Set aside for 3 hours to allow the vegetables to weep.
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3
Drain in a colander and rinse with cold running water.
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4
Pat dry.
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5
Set the oven to the lowest possible heat setting, which is usually warm or 175F.
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6
You want a temperature of between 140 and 160F, so hang an oven thermometer where it can be easily read and keep the oven door open the entire time.
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7
For drying racks, use 2 wire racks, covering each with a layer of cheesecloth to prevent the vegetables from falling through.
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8
Lay the vegetables flat on the racks.
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9
To maximize air circulation, place the drying racks directly on the oven racks and run the exhaust fan.
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10
Let the vegetables dry for about 2 hours, checking the oven temperature every 30 minutes.
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11
The vegetables are ready when they are about one-third their original size and barely damp to the touch.
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12
Each chewy piece should be 1/16 to 1/8 inch thick.
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13
Together they should weigh about 4 1/2 ounces and fill 1 1/4 cups.
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14
Meanwhile, in a small saucepan, combine the sugar and water and bring to a boil, stirring occasionally until the sugar has dissolved.
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15
Remove from the heat and let cool completely.
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16
Add enough of the fish sauce to create a pleasant sweet-and savory flavor.
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17
Cover and set aside.
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18
When the vegetables are dried, put them in a bowl and cover with warm water.
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19
Squeeze gently a few times and then drain in a colander, squeezing again to remove excess saltiness.
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20
Return the vegetables to the bowl and toss with the garlic.
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21
Pack them into a 1-pint jar and pour in the fish sauce solution.
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22
Push the vegetables down so they are covered with liquid.
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23
Set aside, uncovered, until cool.
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24
Cover the jar and refrigerate the vegetables for 4 days before eating.
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25
They will keep in the refrigerator for up to 6 months.
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26
If they get too salty, rinse briefly with water before eating.
