Vietnamese Pickled Bean Sprouts

Wash the bean sprouts thoroughly and discard any loose stringy ends of the bean sprouts. Prepare the carrots and chili peppers.

To make the brine, mix together warm water, sugar, salt, and rice vinegar until completely dissolved.

Add the vegetables and brine to a large mixing bowl. Toss until evenly coated and set aside for 30 minutes.

Transfer the vegetables and brine to a glass container with a lid. Add more water as needed to ensure it the vegetables are completely submerged. Cover the container with a lid and store in the fridge. The pickled bean sprouts are ready to eat after marinating for one day.