Ingredients
10 oz (300 g) carrot, cut into 1.5 inches lengths, 1 inch widths
10 oz (300 g) daikon, cut into 1.5 inches lengths, 1 inch widths
10 oz (300 g) kohlrabi (or green papaya), thinly sliced
1 cup (1/4 liter) fish sauce

Recipe
Dry all vegetables in sunlight for 2 days (if there is no sunlight, you can use and oven or a microwave oven at the lowest temperature to dry). Notice that vegetables must be really dried and shrunk.

Stir fish sauce with sugar. Boil the mixture and leave to cool then.

Put the vegetables in a glass pot. Notice that the pot must be well-washed, rinsed with boiling water and really dried before you place the vegetables inside.

Add the fish sauce to the vegetables. Because the vegetables must be drown in sauce, press them down by putting a dish and a stone on them. The pickled vegetables can be used after a week and preserved to eat gradually in some months.