• Peel daikon radish and carrots.
• Slice daikon and carrots thin and then cut these into "matchsticks."

Salting the Sliced Vegetables

• Add sliced matchstick veggies into a bowl.
• Take 1 tbsp of kosher salt and salt the vegetables.
• Allow these to dry brine for 15 minutes.
• After 15 minutes, dump the purged water from the bowl and then rinse the vegetables.
• Then put 2 cups of each into your mason jar. Filling it up as much as possible.

  I prefer a 50/50 mixture of daikon to carrot.
  2 cup daikon radish, 2 cup carrots

Making Brine Liquid

• In a medium pot combine the listed ingredients - ensuring the sugar and salt are well combined.
  1/4 cup rice vinegar, 1/4 cup distilled white vinegar, 4 tbsp white sugar, 1.5 tbsp kosher salt, 1/2 cup water
• Bring this mixture to slight boil and then take off the heat.
• Ladle or pour the brine liquid into the mason jar, filling up to the top.
• Allow to cool and then cover with your lid.
• Store in your refrigerator. Flavors will improve overnight.