1 med. cucumber, sliced
2 lg. leaves Chinese cabbage
1 med. carrot
1 stalk celery
1 sm. onion
1 tbsp. ginger root, thinly sliced
1/2 c. rice vinegar
2 tsp. salt
1 tbsp. mirin
1 tbsp. sake
1/4 c. water

Cut cabbage into bite size. Cut carrot and celery in half lengthwise and cut into small strips. Cut onion in half and cut into small slices. Combine all vegetables in large bowl, set aside.

Combine vinegar, salt, mirin, sake and water in small bowl. Mix well until salt is dissolved. Pour mixture over vegetables and mix well. Place weight over the vegetables for overnight. Drain and serve. Keep in refrigerator.