• Gather all the ingredients.
  

To Prepare the Amazu (Sweet Vinegar Pickling Liquid)

• In a small saucepan, combine 1 cup rice vinegar (unseasoned), ½ cup sugar, and 1 tsp Diamond Crystal kosher salt. Whisk well to combine over medium heat. Once boiling, turn off the heat. Let cool to room temperature.
  
• Once the amazu is cool, transfer to a mason jar or an airtight container. You can keep amazu in the refrigerator for up to 2–3 months.
  

To Prepare the Vegetables

• Peel 8 oz daikon radish and cut it into ¼-inch (6-mm) slabs and then into sticks.
  
• Peel 3 oz carrot, cut into thin slabs, and then cut into thin strips.
  
• Put the daikon and carrot in the plastic bag and add 1 tsp Diamond Crystal kosher salt.
  
• Close the bag and rub the vegetables from outside the bag for 1 minute and set aside for 15 minutes. Open the bag and drain completely the liquid that the vegetables released.
  

To Make the Amazuzuke

• Add ¼ cup Amazu into the bag and combine with the vegetables.
  
• Cut 1 dried red chili pepper into rounds and remove the seeds (if you don’t want it to be too spicy). Add the red chili pepper rounds to the bag.
  
• Squeeze the juice from ½ lemon into the bag and rub the vegetables from outside the bag.
  
• Set aside for 15 minutes (or a few hours, if you prefer) to marinate the vegetables. Serve the Amazuzuke in a bowl.
  

To Store

• You can keep the bag in the refrigerator for up to 3 days. To minimize the odor, you can store it in a jar or container with a tightly sealing lid.