In a large bowl, combine the veggies and seaweed then, using your fingertips, rub in the salt and stir through sake. Cover with a stainless steel or glass lid, or a plate, and place a weight – like a tin of chickpeas – on top. Allow them to pickle overnight at room temperature, or leave for a few days like this, then store in the fridge in a sterilised airtight container for a few months. Make sure the veggies are covered with liquid. Use extra sake if need be.
