Tsukemono

Wash all vegetables. Slice the Japanese Cucumber into thin rounds, cut the Napa Cabbage into bite-sized strips, peel and cut the Daikon into matchsticks, and julienne the Carrot.

Place all the prepared vegetables in a large bowl and sprinkle with the Sea Salt — roughly 1 to 2 tablespoons per 500 g / 1 lb of vegetables (or about 1–2% by weight). Massage the salt into the vegetables until they begin to release liquid, then let sit 20–30 minutes.

Add flavorings by tucking a strip or two of Kombu among the vegetables and a whole or crumbled Dried Red Chili for gentle heat; toss to distribute.

Pack the vegetables and their liquid tightly into a clean jar or airtight container, pressing down so the vegetables are submerged under their brine. If they aren’t fully covered, add a little of the released liquid or a splash of water and weigh them down with a small plate or a clean weight.

For quick asazuke-style pickles, leave at room temperature 6–12 hours, then refrigerate and eat within a few days. For deeper flavor, refrigerate 24–48 hours before serving. Taste before serving and, if too salty, rinse lightly and squeeze out excess liquid.