Pickled Seasonal Vegetables

(two servings)
-Pickling liquid
50ml Koikuchi Soy Sauce
250ml white wine vinegar
400ml water
50g sugar
1 bay leaf
1 garlic clove
1 dried red pepper
10 coriander seeds
10 white pepper seeds
Vegetables of your choice to fill your container (daikon radish, carrot, burdock root, cucumber, celery, red or yellow pepper, turnip, lotus root, cherry tomatoes, pearl onions, etc.)

	1. Cut the daikon, carrots, burdock roots, cucumber, celery, and red or yellow peppers lengthwise into one-centimeter sticks. Cut the turnips into six wedges, and cut the lotus roots into five-millimeter slices. Boil and peel the cherry tomatoes. Peel the pearl onions.
	2. Arrange the cut vegetables in a sterilized container in an attractive manner.
	3. Place the vinegar, water, sugar, and spices in a pan and bring to a boil. When the mixture boils, turn the heat off and add the soy sauce.
	4. Add the hot pickling liquid to the vegetables.
	5. When the pickles have cooled, let them sit overnight in the refrigerator.

*Recommendation* These pickled vegetables are delicious as-is, or chopped finely and added to mayonnaise, tartar sauce, or dressings!