Ingredients: 

• 6-7 Carrots (I like the colorful ones)
• Can add julienned daikon as well

Brine: 

• 1 ½ cup boiling water
• ½ cup sugar 
• ¾ cup white vinegar 
• 4 tsp salt 
• Dash of fish sauce 
• Pinch of MSG 

1. Julienne or shave the carrots with a peeler 
2. Cover carrots in salt and sugar and let it sit for at least 30 min 
3. Rince carrots with water and squeeze out the water 
4. Pour brine over carrots and store in fridge for up to 2 months