Fukujinzuke

Thinly slice the Daikon, Cucumber, Eggplant, and Lotus root into small, irregular shapes. Peel and thinly julienne the Ginger.

Place the sliced Daikon, Cucumber, Eggplant, Lotus root, and Ginger into a large bowl. Sprinkle with Salt and mix well. Let stand for 30 minutes to draw out excess moisture.

After 30 minutes, firmly squeeze the vegetables to remove as much liquid as possible. Rinse the vegetables briefly under cold water, then squeeze again thoroughly to remove any remaining salt and water. Set aside.