For the pickled carrot and daikon, Shred up some carrot and daikon, place in a bowl, add a clove of garlic, and pour in some boiling salted white vinegar. Allow to sit at least 2 hours before serving. Mix some chopped cilantro and cucumbers into the pate and spread at the bottom of a shallow plate. Top with chopped pickled carrot and daikon, a little cilantro, and sriracha. Serve with a baguette for dipping.