In a medium sized mixing bowl combine both vinegars, water, salt, and sugar. Slice the carrot and daikon into thin matchstick slices and add to the pickling liquid. Slice the cucumber and jalapeno and add it to the liquid as well. Allow this to sit for at least an hour while you prep your other ingredients.
Grill the sausages or hot dogs as directed on the packaging. I used my outdoor grill and fully cooked dogs, so I just grilled until I achieved the browning and grill marks I wanted. You can warm up the buns on your grill or in a conventional oven.
Mix together the sriracha and mayo. Spread generously on the hot dog buns. Place the hot dog in the buns. Top with pickled veggies, cilantro, and cabbage.