San Bai Zuke (Japanese Shoyu Pickle)
5 cups daikon
4 cups cucumber
1 cup carrots
2 cups egg plants
1-1/2 cups shoyu
2 cups sugar
3 tbsp. vinegar
1 tbsp. ajinomoto
Chill pepper, ginger (optional)
Cut daikon, cucumber, carrot and egg plant in thin slices and soak overnight In 1/4 cup salt. Drain and pour water, squeeze hard. Boil rest of the ingredients. When it starts to boil put the vegetables and mix and drain, but save the liquid. Boil this same liquid for 1 to 2 minutes, and add vegetables and mix. Pour in a jar and refrigerate.
