I want to try doing Tsukemono= Japanese pickled vegetables

[putzele]

I like the idea and I guess Japanese have mastered an art of certain type of salted pickling SHIO-ZUKE (salt pickles).. want to try.. because contrary to many other all vegetables seem to be SHIO-ZUKEable..

I had this Fukujinzuke: Daikon, eggplant, lotus root and cucumber are finely chopped, then pickled in a base that is flavored with soy sauce today that I bought at the Japanese super market... what I like is that the whole thing is very crispy.
And I always liked this Beni shoga: Ginger cut into thin strips, colored red, and pickled in umezu or this Bettarazuke: a kind of pickled daikon popular in Tokyo.

• Tsukemono
  
• Tsukemono (漬物?, literally "pickled things") are Japanese pickles.[1] They are served with rice as okazu (side dish); with drinks as an otsumami (snack); as an accopmaniment to or garnish for meals; and as a course in the kaiseki portion of a Japanese tea ceremony.
  
  The most common kinds are pickled in salt or brine. This means that according to EU and USA trade code definitions for duty tax purposes Japanese 'pickles' are in fact 'preserved vegetables' and not 'pickles' as they are not primarily preserved in acetic acid or distilled vinegar. Soy sauce, miso, vinegar, rice bran (nuka), and sake lees (sake kasu) are also useful for pickling.
  
  Takuan (daikon), umeboshi (ume plum), turnip, cucumber, and Chinese cabbage are among the favorites to be eaten with rice as an accompaniment to a meal. Beni shoga (red ginger) is used as a garnish on okonomiyaki, takoyaki and yakisoba. Gari (ginger) is used between dishes of sushi to cleanse the palate. Rakkyōzuke (a type of onion) is often served with Japanese curry.
  
  Traditionally, the Japanese prepared tsukemono themselves. Pickling was one of the fundamental ways to preserve food. Nowadays, tsukemono can be readily bought in a supermarket, but despite this many Japanese still make their own. Typically, all that's needed to make pickles is a container, salt, and something to apply pressure on top of the pickles.
  
  A tsukemonoki (漬物器, つけものき?), literally vessel for pickled things, is a Japanese pickle press. The pressure is generated by heavy stones called tsukemonoishi (漬物石, つけものいし?) with a weight of one to two kilograms, sometimes more. This type of pickle press is still in use, and can be made from a variety of materials, such as plastic, wood, glass or ceramic. Before tsukemonoishi came into use, the pressure was applied by driving a wedge between a handle of the container and its lid.
  
  The weights are either stone or metal, with a handle on top and often covered with a layer of food-neutral plastic. Another modern type of pickle press is usually made from plastic, and the necessary pressure is generated by turning a screw and clamping down onto the pickles.
  
  
• recipes
  
• Sounds quite interesting to do
  
  
• 
  The method used to make shio-zuke
  (salt pickles) is an easy one. Pressure is placed upon vegetables that are salted, causing them to release their liquids. The resulting brine
  then pickles the vegetables.
  
  Traditionally foods were salted and placed in tubs that were then covered by lids weighed down with large stones. Today, many modern Japanese kitchens use a plastic pickle press.
  Pickle press
  TRY PICKLING THESE!
  
  3 kyuri (Japanese cucumbers), unpeeled and cut into 1/2 inch rounds,
  three teaspoons of salt.
  
  or perhaps you'd prefer...
  3 nasu (Japanese eggplants), unpeeled and cut into 1/2 inch rounds,
  three teaspoons of salt.
  
  Place the cucumber or eggplant slices into the pickle press (or jar) and add one teaspoon of salt, mix well by stirring with your hands. Add the second teaspoon of salt and mix again. Add the final tablespoon of salt and mix well. Clamp on the top of the pickle press and screw down the lid until it pushes down tightly on the top layer of vegetables to be pickled. Leave under pressure overnight or for at least 10 hours. Remove the pickles from the press and place in a colander, wash well to remove salt, pat dry and serve. Salt pickles like these should last a week or more when refrigerated, but they're so delicious you'll probably eat them all before you have any left to store!
  
  KYABETSU TO NINJIN NO ASAZUKE (pickled cabbage and carrot)
  
  1 small head of regular cabbage (3/4 pound),
  the leaves cut into pieces about an inch square
  1 medium sized carrot, cut into matchstick slices about an inch long
  1 Japanese cucumber, unpeeled and cut into matchstick
  slices about an inch long
  4 tablespoons of salt
  Place vegetable slices into the pickle press (or jar) and add one teaspoon of salt, mix well by stirring with your hands. Add the second teaspoon of salt and mix again. Add the final tablespoon of salt and mix well. Clamp on the top of the pickle press and screw down the lid until it pushes down tightly on the top layer of vegetables. Leave under pressure overnight or for at least 10 hours. Remove the pickles from the press and place them in a colander, wash them well to remove salt, pat them dry and serve.
  
  
• Pickled ginger