Peel the daikon radish and cut it diagonally into pieces about 1 1/4 inches (3 cm) long. Spread the pieces out evenly on a tray and dry them in the sun until the daikon is dried out.

If you don't have much sun, use a food dehydrator. Arrange the daikon pieces on the trays and dehydrate for about 8 hours, checking until the daikon is dry, then remove.

In a pot, bring the water, fish sauce, sugar, and vinegar to a boil, stirring until the sugar dissolves. Add 1 teaspoon caramel sauce, stir well, then turn off the heat and let the mixture cool. Place the dried daikon and chili peppers in a jar, then pour the cooled fish sauce mixture over them. Store in a cool, dry place for about 1 week until the daikon is well pickled. Enjoy with sticky rice cakes or as a side with rice meals.