Cut the daikon radish into match sticks about 3 inches long. Do the same to the carrot. Put the carrots and daikon into a large bowl and sprinkle the salt on them, give them a quick mix and set aside for 10 minutes, meanwhile add the water sugar and vinegar to a pot and only heat up until the sugar dissolves, giving it a few stirs to help it along, then remove immediately from the heat and pour into a mason jar and let cool. Once cool add the daikon and carrot strips and cover tightly. Let sit in the fridge for an hour, up to three days. I rotated my jar by turning it on its side then on its top, etc., to make sure all the daikon's and carrots got marinated evenly.

in a food processor, add the chiles and garlic until roughly chopped.

In a medium saucepan over medium-high heat, add the water, sugar, vinegar, fish sauce and salt. Then add the chili/garlic mixture and simmer until the sugar dissolves.
Turn the heat down to a simmer for 5 minutes.

Whisk in the corn starch mixture and simmer for one more minute.

Cool down for service, store in a covered glass jar in the refrigerator for up to 3 weeks.