Crunchy Sake Pickles

Ingredients

• 8 large basil thinly sliced
• 1  pepper flakes red cut into 1/2" rings
• 1.5 tablespoons kosher salt 
• 2 pounds savory vegetable mixed english such as 4x1/2" spears of hothouse or persian cucumbers, 4x1/4" spears of peeled carrots, and quartered radishes
• 3 tablespoons rice wine 
• 2 tablespoons seasoned rice vinegar 
• 2 teaspoons sesame seed 

Equipment

• bowl
• plastic wrap
• colander
• canning jar

Directions

1. Toss 2 pounds mixed vegetables,such as 4x1/2" spears ofEnglish hothouse or Persiancucumbers, 4x1/4" spears ofpeeled carrots, and quarteredradishes, with 1 1/2 tablespoons koshersalt in a large wide nonreactivebowl. Press plastic wrap onsurface of vegetables.
2. Placea small plate over, then weighdown with two 28-ounce cans (suchas canned tomatoes).
3. Let standat room temperature for 2 hours.
4. Remove cans, plate, andplastic wrap; transfer vegetablesto a colander. Rinse well withcold water.
5. Transfer drainedvegetables to a large bowl.
6. Add8 thinly sliced shiso or largebasil leaves, 1 red Fresno chileor jalapeño cut into 1/2" rings,3 tablespoons sake, 2 tablespoons seasonedrice vinegar, 2 teaspoons sesameseeds, and 1 teaspoon finely gratedpeeled ginger. Toss to coat;cover and refrigerate, tossingoccasionally, for at least 1 hour.DO AHEAD: Pickles can be made1 week ahead. Keep chilled,tossing occasionally.
7. To serve, use a slotted spoonto transfer vegetables frompickling liquid to large mugs,mason jars, or bowls.