Place the carrot and daikon radish into a mixing bowl.

Add 2 tsp of the sugar and the sea salt. Massage gently for 2–3 minutes until the vegetables begin to soften and release water.

Rinse the vegetables under cold water, then drain well.

Transfer the vegetables to a clean jar.

Mix the remaining sugar with the white wine vinegar and lukewarm water until dissolved to form a pickling liquid.

Pour the pickling liquid over the vegetables and seal the jar with a lid.

Leave to pickle for at least 1 hour before serving.