Peel and julienne-slice the carrots and daikon radish into thin matchsticks. Thinly slice the cucumber and red bell pepper. Place all vegetables in a mixing bowl.

In a medium saucepan, combine water, white vinegar, sugar, and salt. Heat over medium, stirring until dissolved.

Add desired amount of chili to the brine and let simmer for an additional 1-2 minutes.

Pour the hot brine over the mixed vegetables. Toss until evenly coated.

Cool to room temperature, then transfer to a glass jar or airtight container. Refrigerate for at least 4 hours, preferably overnight.

Serve chilled and garnish with dill and mint leaves.