Keep skin of Daikon for crunchy texture, but Eggplant skin needs to be removed, otherwise you will have yucky coloured pickles!!! Cut lengthways into 2-3cm in diameter sticks, then cut them into 4-5mm thin slices.
Place Daikon and Eggplant slices in a bowl, add Salt, mix well, then set aside for 1 hour OR overnight in the fridge if possible. Plenty of water should come out. Drain well and squeeze to remove excess salty water.
Combine all the marinade ingredients in a small bowl. Heat in the microwave so that Sugar will dissolve well.
Lotus Root needs to be blanched. Remove skin, clean, cut lengthways into 2-3cm in diameter sticks, then cut them into 4-5mm thin slices. Blanch in the boiling salted water with 1-2 teaspoons Rice Vinegar for 2-3 minutes, then drain well.
Place all vegetables, finely chopped Ginger and Kombu in a right size jar or container. I have found a ziplock bag is the easiest option.
Remove the air, so that the vegetable pieces can stay in this minimal amount of marinade. Marinate in fridge for 1-2 days before you enjoy. (*This time I doubled the amount.)
*Mix with Macadamia Nuts: Crunchy ‘Fukujinzuke’ and crunchy Roasted Macadamia Nuts go well together.
