San Bai Zuke (Japanese Shoyu Pickle) #2

• 5 cups daikon
• 4 cups cucumber
• 1 cup carrots
• 2 cups egg plants
• 1½ cups shoyu
• 2 cups sugar
• 3 tbsp. vinegar
• 1 tbsp. ajinomoto
• Chili pepper, ginger (optional)

Cut daikon, cucumber, carrots, and egg plant in thin slices and soak overnight in ¼ cup salt. Rinse with cold water, squeeze hard. Boil rest of the ingredients. When it starts to boil add 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.