Good Fortune Pickles Recipe

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New Asian Cuisine

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Ingredients

3 cups water

2 teaspoons kosher salt

1 chunk daikon, about 3 ounces, peeled or unpeeled, cut into 1/4-inch dice

1/2 carrot, about 11/2 ounces, peeled or unpeeled, cut into 1/4-inch dice

2 small Kirby or other pickling cucumbers, each about 2 ounces, unpeeled, cut into 1/4-inch dice

2 ounces burdock root, scraped, cut into 1/4-inch dice, blanched for 1 minute, and drained (do not refresh in cold water)

1 small knob tender new ginger, about 1/2 ounce, scraped and finely minced

1 Japanese eggplant, about 3 ounces, trimmed and cut into 1/4-inch dice

1 package enoki mushrooms, about 31/2 ounces, trimmed and cut into 1/4-inch lengths

1/3 cup sugar

1/2 cup soy sauce

3-inch piece kombu, preferably high-glutamate variety such as ma kombu

1/4 cup sake

1 cup rice vinegar

1 tōgarashi, broken in half and most seeds removed, or 3 or 4 black, green, or pink peppercorns

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