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Cut daikon, lotus root, cucumber and eggplant into small rectangular shape of 1cm x 1.5cm/⅜” x ⅝", 1-2mm/1/16" thick.
Place eggplant pieces in water to prevent them from browning due to oxidisation.
Add all the vegetables and ginger to a large bowl and sprinkle salt over the vegetables. Using both hands, mix well so that the salt coats the vegetables evenly. Leave it for 15 minutes.
Add water to the bowl of vegetables, then drain. Taking a handful of vegetables at a time, squeeze the water out as much as possible and put all the vegetables into the sauce pan.
Add all the Marinade ingredients to the saucepan and bring to a boil.
Turn the heat off and cool it down (it is OK to be slightly warm).
Transfer the vegetables and the marinade to a zip lock bag. Put the konbu in the bag as well.
Remove as much air as possible from the bag and seal the zip.
Marinate in the fridge for 24 hours. Drain and serve as needed.