Daikon is a very large root vegetable, and I'll dice it up into bite sized pieces.
Same with the Carrots. The Garlic gets smashed, and the Cayenne Chiles are broke into pieces.
Then mix all the components together, and put them in the fermenting jar. This goes together like the Sour Giardinira that I made last March, except this has Fish Sauce in it. I'll add about a cup of the Fish Sauce, and then top it off with five percent salinity brine. Like with the other fermented vegetable mixes I make, this one will sit on the counter, at room temperature until the ferment sizzles, then will go to cure in the refrigerator.