Tofu set from a small restaurant in Kyoto – what are the pickled vegetables and how can I make them at home?

Just got back from Japan and this tofu set from a place in Kyoto is the best thing I ate. I'm especially interested in how to make the pickled vegetables on the side. Obviously one is kimchi, but I have no idea what the yellow vegetable is, but it was delicious and the lotus root was just the right amount of crunchy with some sweet and soy sauce-esque taste. Been getting into fermentation, so I really want to figure out how to make something similar at home