Slice Daikon radish and carrot very thinly into 2" (5cm) lengths. Add salt and leave for 5 minutes. Squeeze out water from the cut radish and carrot. Cut the Kombu very thinly and add to the vegetables.

Put the rest of the ingredients in a pot, let it boil, and cool.

Add vinegar mixture to the vegetables and mix. Refrigerate at least 30 minutes.