Peel the daikon and carrots. Cut the daikon into 1/3” (1 cm) thick rounds, then cut each round into four equal fan-shaped pieces. Cut the carrot into 1/4” (6 mm) rounds, then slice each round into half moon pieces. Place the daikon and carrots in a colander, run under cold water until the water runs clear. This removes the daikon’s funky smell, and prevents the carrots from tinting the daikon orange. Drain well and move to a heat-proof bowl or container you plan to store the pickles.