Pickled Carrot & Radish

1 cup carrots, grated
1 cup daikon radishes, grated (white radish)
1 tablespoon salt
2 tablespoons sugar
1/4 cup white wine vinegar (or rice vinegar)

Tosh carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
Transfer to a sieve or colandar and rinse.
Squeeze the mixture to remove excess water.
Place carrot and radish in a medium bowl.
Add sugar and vinegar; toss to coat.
Cover and marinate in the refrigerator for 2 hours. This is best served chilled.