Step 1

In a glass measuring cup large enough to hold 1 cup of liquid, add just-boiled water.

Step 2

Add sugar and salt to the hot water and stir to dissolve.

Step 3

Add rice vinegar and stir. Set aside and let cool to room temperature.

Step 4

Peel daikon and carrot and julienne-cut them or cut into thin matchsticks.

Step 5

Place daikon and carrot in a colander set in a larger bowl or dish and sprinkle 1 teaspoon salt over the vegetables.

Step 6

Use your hand to massage the salt into the daikon and carrot. Let sit for 15 minutes.

Step 7

Massage the daikon and carrots again to squeeze out any extra liquid.

Step 8

Rinse the salt off the daikon mixture in the colander under cold running tap water.

Step 9

Place daikon and carrot mixture into a dish or jar and pour in pickling liquid.

Step 10

Press daikon mixture down so it is fully submerged in the pickling liquid.

Step 11

Seal the container or jar and refrigerate for at least 24 hours before serving.