2 cups Kikkoman Rice Vinegar
1/2 cup Kikkoman Soy Sauce
1/2 cup water
1 1/2 cups granulated sugar
8 star anise
1 tablespoon yellow mustard seeds
1 tablespoon pink peppercorns
2 teaspoons juniper berries
1 teaspoon red pepper flakes
1 small head purple cauliflower, cut into flowerets
1 small head green cauliflower, cut into flowerets
1 small head yellow cauliflower, cut into flowerets
12 radishes, cut in half
12 green daikon, julienned
12 Thumbelina carrots, cut in half lengthwise
4 Persian cucumbers, cut into 1/2-inch slices
Whisk all of the pickling liquid ingredients together in a large nonreactive saucepan, set over medium heat, continuing to whisk until the sugar dissolves. Remove from the heat and let cool.
Toss the vegetables together in a large nonreactive container. Pour the liquid over the top, cover, and chill for at least 4 hours and up to 5 days. Just before serving, stir the vegetables in the liquid to redistribute the aromatics, if desired.
To serve: Spoon into small bowls.