Peel and julienne the carrots and daikon radish. Thinly slice the cucumber and red bell pepper. Combine all vegetables in a mixing bowl.

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

If desired, stir in thinly sliced chili and simmer for an additional 1-2 minutes.

Pour the brine over the prepared vegetables and stir until well-coated.

Let cool to room temperature before transferring to a jar. Refrigerate and let sit for at least 4 hours.

Garnish with dill and mint leaves before serving.