2 pounds red cabbage, chopped 1/4 cup pickling salt 1/2 pound daikon, julienned 1/2 pound carrot, julienned 6 green onions, sliced into 1-inch segments 4 cloves garlic, minced 1-inch piece fresh ginger, peeled and minced
In a very large bowl, massage the salt into the cabbage until the leaves start to release liquid.
Cover with water and let the cabbage sit at room temperature for at least two hours while the salt draws out moisture.
Periodically toss the cabbage and work your hands through the leaves to expel more moisture.
After about two hours, the cabbage should be soft and limp, and the volume reduced in half. (If yours is still firm and full, come back to it after another hour or two.)