Japanese Pickled Vegetables

Instructions

1. Prepare the vegetables
   Wash all vegetables thoroughly. Slice cucumber and daikon into thin rounds (about 1/8 inch thick). Julienne the carrots into matchstick-sized pieces. Cut napa cabbage into 1-inch pieces, separating the leafy parts from the crunchy stems.
2. Salt the vegetables
   Place all prepared vegetables in a large bowl. Sprinkle with sea salt and toss to coat evenly. Let sit for 15 minutes. The salt will draw out excess moisture and begin the pickling process.
3. Prepare the pickling liquid
   In a small saucepan, combine rice vinegar, mirin, and sugar. Heat over medium-low heat until sugar dissolves completely, about 3 minutes. Remove from heat and add grated ginger. Allow to cool to room temperature.
4. Drain and rinse vegetables
   Transfer the vegetables to a colander and rinse briefly with cold water to remove excess salt. Gently squeeze out any remaining moisture with your hands. Return vegetables to the bowl.
5. Combine and pickle
   Pour the cooled pickling liquid over the vegetables. Add the kombu sheet and dried chili pepper (if using). Toss everything to ensure vegetables are evenly coated. Press vegetables down so they're submerged in the liquid as much as possible.
6. Rest and marinate
   Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. The longer they sit, the more flavorful they become. For quick pickles, 2 hours is sufficient; for more developed flavor, pickle for up to 24 hours.
7. Serve and garnish
   Remove the kombu and chili pepper before serving. Transfer pickled vegetables to a serving dish, making sure to include some of the pickling liquid. Sprinkle with toasted sesame seeds. Serve chilled as a side dish or appetizer.