1In a large bowl, toss the carrots, daikon, and cucumber with the salt. Let stand for 1 hour. Drain, squeezing the vegetables to get rid of their excess water. Put the vegetables in a zipper-top plastic bag.
2In a small bowl, whisk together the sugar and rice vinegar until the sugar is completely dissolved. Add the vegetables, along with the chiles. Seal the bag, squeezing any air out. Let stand at least 1 hour. The longer the vegetables marinate, the more pickled they’ll taste.
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