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Wash the vegetables, peeling them only if not organic. Cut them into approximately ¼-inch by 2-inch matchsticks.
Place the sliced garlic, cardamom pods, coriander seeds and pepper flakes in the bottom of a quart Mason jar.
Tightly pack the vegetables in the jar. Leave at least 1 inch of headspace between the top of the vegetables and the top of the jar. Fit the bay leaf in among the vegetables.
Add an additional ¾ cup of cold water to the brine. Pour the whey into the jar. When the brine is room temperature or cooler, pour it into the jar, though you may not use all of it.
Top the vegetables with ceramic or glass weights to press the vegetables under the brine. Cover with a lid. Or use a Pickle Pipe screwed in place with a canning band.
Place the jar in a cupboard to ferment at room temperature. Burp the jar once a day. (No burping necessary with a Pickle Pipe.)
With a clean spoon taste the flavor of the brine after 5 days. If you like the flavor, transfer your lacto-fermented Daikon Carrot Pickles to the refrigerator. If you prefer your pickles more sour, let them continue to ferment at room temperature. Taste the brine daily until it is just right for your taste. Then taste a pickle to be sure.
Store your pickles in the refrigerator for about 6 months or more. The good news, they taste even better with age.