6 lbs. daikon radish, sliced
6 lbs. cucumber, sliced
1 lb. carrots, sliced
1/2 c. salt
1 pt. soy sauce
1 1/2 lbs. brown sugar
1 lemon, juice and grated peel
3 oz. ginger root, grated
Red Shiso leaves

Salt and place a weight on the vegetables for overnight. Wash and soak until salt is out. Drain and squeeze the vegetables well.

Mix soy sauce, brown sugar, lemon juice, peels, ginger root and Shiso leaves and bring to boil. Pour mixture over squeezed vegetables and heat. Put vegetable mixture into sterilized pint jars. Makes 8 pints.