Peel and slice carrots and daikon into small matchsticks or buy bags of shredded carrots and daikon. (I find both of these precut at Trader Joe's and it saves a lot of time.)
Add 1 cup of finely sliced carrots and 1 cup of finely sliced daikon to a large mixing bowl. Sprinkle with 2 teaspoons of sea salt and 1/4 cup of vegan sugar then massage the salt and sugar into the veggies and allow it to sit for 5 minutes.
Then pour 1/2 cup of rice vinegar, 1/2 cup of white vinegar, and 1 cup of water over the veggies and stir well.
Refrigerate for at least 1 hour or keep prepared in the fridge for up to 2 weeks.