Process carrot and daikon through the TM cutter.
Place veggies into a large colander, sprinkle with 1 tsp salt, stir through and set aside for 30 minutes to begin to soften.
Meanwhile measure vinegar, water, maple syrup, sea salt and ginger into a large bowl and stir to combine.
Rinse veggies under cool filtered water and drain well, pressing against the veggies with the back of a large spoon.
Place veggies into a 1L jar and pour over vinegar mix.
Seal jar and refrigerate for at least an hour before serving. More intense flavour will develop the longer the pickle rests in the fridge.
This type of pickle is readily available at most Asian stores, usually in shreds as opposed to chopped. However, they are easy to make yourself, and keep in the fridge for up to 4 weeks.
Daikon looks like a large white carrot, and has a very distinctive odour that is easily recognisable and similar to sauerkraut.