my recipe for daikon and carrot: some vinegar, water, some sugar and salt. sorry - i don't measure, but taste it along the way to make sure the mixture is balanced. ratios are probably 1:1 sugar:salt and 1:4 water:vinegar. i use the same thing for pickled jalapenos. i have a recipe my mom gave me for kim chi (surprising authentic for being vietnamese!) - i'll have to post later. i have yet to try it myself, but damn, i love my mom's kim chi.

Salt pressing is quick and easy, but first you have to either get a japanese pressing container with a spring or screw arrangement, or use a weight and plate arrangement.
The way it works is simple enough, you just shred your favorite veg, combine with enough salt to start them throwing juice, then press them under a weight. It's the way alot of kim chis are started actually. You can leave them out at room temperature to ferment, or put them in your refridgerator to stay cool and crisp. They're ready to eat within a day or two. Really great with rice and grilled meat!