- 3 Japanese or Chinese eggplants
- 5 Japanese or Persian cucumbers
- 1 daikon radish
- 5 celery stalks
- 2 carrots
- 4 cups water
- 4 tablespoons coarse salt
Toss all of the ingredients together and pack them into a large zip lock bag.
Press out any excess air from the bag and seal it. Put the bag in a tray and cover with another smaller tray that’s weighted down with cans.
Place in refrigerator for at least 4 hours or overnight.
Can be stored in the refrigerator for up to 3 days.