2 heads Chinese cabbage
1 lg. carrot
1 sm. yellow onion
1 med. cucumber
1 lg. stick celery
1 inch fresh ginger root
1/2 c. rice vinegar
1/4 c. water
2 tsp. salt
1 tbsp. sake
1 tbsp. mirin

Combine vinegar, water, salt, sake and mirin in a bowl and stir until salt is dissolved.

Cut cabbage into 1 inch squares. Slice cucumber crosswise. Cut carrot into 2 inch lengths crosswise and slice lengthwise. Cut pieces lengthwise into thin strips. Cut celery lengthwise into 1 inch lengths. Cut into thin strips. Cut onion in half and slice into 1/8 inch thin strips. Chop ginger into small pieces.

Combine vegetables in large bowl and pour mixture over vegetables. Place flat glass or dish on top of vegetables. Place any object about 2 pounds on top of glass or dish for overnight. Drain and serve.