In a large strainer, combine the matchstick-sliced daikon radish and carrot. Sprinkle with a heaping tablespoon of salt and toss everything together. Allow the mixture to sit for 30 minutes, during which the salt will draw out excess moisture.

While the vegetables are resting, boil 1 cup of water in a kettle. Once boiling, add 6 tablespoons of cane sugar and stir until fully dissolved, creating a sweet base for your pickling liquid. Next, incorporate 4 tablespoons of vinegar into the sugary water, giving it a good stir. Let this mixture cool completely to room temperature.

After the 30 minutes are up, rinse the salted vegetables under cold running water for 2-3 minutes to remove excess salt. Use your hands to squeeze out any remaining liquid.

Transfer the drained daikon and carrot into a clean glass jar, packing them tightly. Leave some space at the top for the pickling liquid.

Carefully pour the cooled pickling liquid over the packed vegetables, ensuring they are completely submerged. If needed, add a little extra water to cover the vegetables fully.

Seal the jar tightly with a lid. Leave your jar at room temperature for 24 hours to allow flavors to meld. After that, transfer it to the refrigerator for optimal freshness.