漬物（茄子と大根の福神漬け）｜ coris cookingさんのレシピ書き起こし

Wash all the vegetables, cut the daikon radish lengthwise into 1cm-wide pieces, and cut the cut pieces into 1cm-wide sticks.
Place on a cutting board and cut into thin slices about 3mm thick.
Peel the eggplant with a peeler and cut into pieces using the same procedure.
Peel and chop the ginger, and cut the ginger into quarters and roughly chop.
Place all the cut vegetables in a bowl, mix well, add salt and let stand at room temperature for 20 minutes to blend.
Peel the lotus root, cut it lengthwise into 6 equal parts, then thinly slice. Add water (not listed) to a pot and bring to a boil.
Add lotus root to it and boil for 1 minute, drain in a colander and drain the water.
Put all (A) into a pot and heat over medium heat. Once it boils, turn off the heat.

ボウルの野菜の水気を手で絞り保存袋に入れ、レンコンを加える。
つけダレを加え袋の上から軽く揉み馴染ませ、なるべく空気を抜いて封を閉じ冷蔵庫で1晩寝かせて完成。