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Peel and cut the daikon and carrots (if any) into thin strips or small bite-sized pieces.
Toss the cut daikon with 1 teaspoon of salt and let it sit for about 30 minutes. This helps draw out excess moisture, making the daikon crunchier and better at absorbing the sauce. After 30 minutes, rinse off the salt and pat the daikon dry with a clean towel.
If possible, dry the daikon slightly before pickling to allow it to absorb the sauce more effectively. You can: Air-dry in a cool, dry place for a day; or dry it in an oven or air fryer at 50°C (122°F) for several hours. Winter tip: Place a rack of daikon over a heater for several hours to speed up the drying process.
If drying isn’t an option, squeeze the daikon as much as possible to remove excess liquid before pickling.
In a small pot, combine fish sauce and sugar. Heat the mixture over low heat, stirring until the sugar is completely dissolved. Remove from heat and allow the sauce to cool completely before using.
Place the prepared daikon pieces into a clean glass jar. Pour the cooled fish sauce mixture over the daikon, ensuring all pieces are submerged.
Close the jar tightly and let it sit at room temperature for about 1-2 days to allow the flavors to develop. Then, store it in the fridge. Ready to eat after 5-7 days.