Wash and prepare the vegetables: Cut the Chinese cabbage into large bite-sized pieces. Peel and slice the Carrots into rounds. Wash and slice the Radishes into thick rounds.
2
Lightly salt the vegetables: Place the cut Chinese cabbage, Carrots, and Radishes in a large bowl. Sprinkle with 20 grams of Salt and toss to coat. Let them sit for 30 minutes to draw out excess water, then drain thoroughly.
3
Prepare aromatics: Peel and thinly slice the Ginger. Peel the Garlic cloves.
