Place the julienned carrots and daikon in a large bowl and sprinkle with 2 tablespoons of the sugar and the salt.

Massage the vegetables with your hands for 3 minutes until they become flexible and release liquid.

Rinse the vegetables under cold running water to remove excess salt and sugar, then drain thoroughly.

In a separate container, combine the remaining sugar, white vinegar, and warm water, stirring until the sugar is completely dissolved.

Pack the drained vegetables tightly into sterilized glass jars.

Pour the vinegar brine over the vegetables until they are completely submerged.

Seal the jars and refrigerate for at least 1 hour before serving, though flavor improves after 24 hours.