Step 1

For the pickle liquid, combine vinegar and sugar in a large bowl with 100ml water. Stir until sugar has dissolved.

Step 2

Soak carrot and daikon in warm water for 5 minutes. Drain and pat dry with paper towel. Transfer to large non-reactive bowl.

Step 3

Pour pickle liquid over vegetables and set aside in the fridge, covered, for 2 days, stirring occasionally. Pickled carrot and daikon will keep in the fridge for 2 weeks.