Wash and peel the Daikon (1).
Cut the daikon radish to the shape you prefer. Thin match sticks, thick sticks or cubes.
Massage the Salt (1 tablespoon) into the freshly cut radish. Let it sit for 15 minutes while it draws out the bitter water. When the 15 minutes are up, rinse the daikon and set aside.
In a separate bowl, combine the hot Water (1/2 cup) (plus 2 Tbsp), Rice Vinegar (1/2 cup), and Granulated Sugar (1/2 cup). Taste the vinegar solution to see if it is sweet or tart enough for your preference.
Peel and smash Garlic (1 clove) to flatten it and release the juices.
Add the daikon radish, the optional garlic, and Red Bird's Eye Chili Pepper (1) the container and cover with the warm brine. Seal the container well and keep it in the fridge for a minimum of 2 hours, preferably 24.
Take out and use as needed. They're great on sandwiches, in salads, as a side dish or alone as a snack!