Cut carrot and daikon into 2½ inches (6 centimeters) long and peel the skin
Slice them thinly first then cut them into matchsticks
Sprinkle salt and massage well
When water comes out from carrot and daikon, squeeze the water out by hand. Discard the water.
Mix the pickling liquid ingredients well. Pour the marinade over carrot and daikon and mix. It's ready to eat when carrot and daikon absorb the liquid.
Recipe by Asian Vegan & Beyond at https://www.asianveganandbeyond.com/japanese-pickled-carrot-and-daikon/