Step 1

Gather all the ingredients.

Step 2

The recipe is for one batch of pickling. If you are going to make 4 kinds, you have to make 4 x. If you are making just 2 kinds, make double. In a small saucepan, combine soy sauce and rice vinegar.

Step 3

Add sugar, and bring it to near boiling point over medium heat. Mix (or swirl) the sauce a few times to melt the sugar until dissolved. Set aside to let cool completely.

Step 4

Peel and cut daikon into quarters lengthwise, and cut them into ¼ inch (6 mm) slices.

Step 5

Place the daikon slices in a sieve (I use a flat sieve). Sprinkle salt over the daikon and spread it evenly. Set aside for 30 minutes to withdraw water from the daikon.

Step 6

Meanwhile, remove and discard the seeds from the red chili pepper and cut it into thin slices.

Step 7

Once the moisture is taken out from the daikon, quickly rinse under water to get rid of the salt. Then transfer the daikon to a clean towel or paper towel.

Step 8

Dry the daikon with the towel and transfer it to the Mason jar.

Step 9

Add the chopped red chili pepper and cooled soy sauce mixture.

Step 10

Put two glass weights on top of the daikon and close the lid. Mix the daikon and soy sauce mixture by swirling the jar.

Step 11

Slice the cucumber into ¼ inch (6 mm) slices and sprinkle salt. Set aside for 15 minutes.

Step 12

Meanwhile, remove and discard the seeds from the red chili pepper and cut it into thin slices.

Step 13

Peel the ginger, slice it into thin slabs, and then cut into julienned pieces.

Step 14

After 15 minutes, quickly rinse under water to remove salt and transfer to a clean towel.

Step 15

Dry the cucumber with the towel and remove the moisture.

Step 16

Transfer the cucumber slices to the Mason jar and add the cooled soy sauce mixture.

Step 17

Add the chopped chili pepper and julienned ginger.

Step 18

Put 2 glass weights and close the lid. Mix the cucumber and soy sauce mixture by swirling the jar.

Step 19

Cut the celeries into ½ inch (1.3 cm) pieces and transfer them to the Mason jar.

Step 20

Peel 2 garlic cloves. Add the soy sauce mixture to the Mason jar.

Step 21

Add the sesame oil and the garlic cloves.

Step 22

Put one glass weight and close the lid. Mix the celeries and soy sauce mixture by swirling the jar.

Step 23

Cut the komatsuna into 2 inches (5 cm) pieces and transfer to the Mason jar.

Step 24

Add the cooled soy sauce mixture and the katsuobushi.

Step 25

Mix the katsuobushi with komatsuna with chopsticks. Put one glass weight and close the lid. Mix the komatsuna and soy sauce mixture by swirling the jar.

Step 26

Store the pickles in the refrigerator. They are ready to consume after 3 hours (depending on the vegetable and thickness of the cut). You can strain the liquid off when you feel the pickles are about to get salty, but it's all up to your preference. Consume within 3-7 days (Denser vegetables like daikon tend to keep longer without getting too salty while cucumbers or leafy veggies get saltier quickly).