2/3 lb Chinese or Napa cabbage
1/2 lb daikon radish, peeled and sliced diagonally, 1/4 inch thick
1 medium cucumber, peeled and sliced diagonally, 1/4 inch thick
1 medium turnip, peeled and sliced diagonally, 1/4 inch thick
1/2 C salt
3 green onions, sliced
3 garlic cloves, pushed through a press
4 t peeled and minced fresh gingerroot
1 T dried chile flakes
2 t soy sauce
1 T salt
1 C water
Layer whole cabbage leaves, sliced daikon, cucumber, and turnip in a large bowl. Between layers, liberally sprinkle 1/2 cup of salt. Cover with water and set a large, heavy plate or lid on top to completely submerge them. Leave overnight or at least 12 hours.
Drain in a colander. Using a very sharp knife, julienne the vegetables to uniform size. Return to the bowl and add green onions, garlic, ginger, chiles, soy sauce, salt, and 1 C water. Toss to combine.
Put the vegetables with liquid into a large crock or a couple of clean jars. Cover tightly or cap; refrigerate for three days before opening. Every day, turn jars upside down a couple of times to distribute spices.
Makes about 1-1/2 quarts.