Mustard Eggplant (Pickle)

5 cups daikon4 cups cucumber1 cup carrots2 cups egg plants1-1/2 cups shoyu2 cups sugar3 tbsp. vinegar1 tbsp. ajinomotoChill pepper, ginger (optional) Cut daikon, cucumber, carrot and egg plant in thin slices and soak overnight In 1/4 cup salt. Drain and pour water, squeeze hard. Boil rest of the ingredients. When it starts to boil put…