2 cups Chinese cabbage, washed and very thinly shredded
1/4 cup celery, sliced thinly on a diagonal
1/2 cup red radishes, thinly sliced
1 teaspoon sea salt
Place all vegetables in a pickle press. Mix in the sea salt and place the top on the press. Apply pressure. Let sit for about 1-1/2 to 2 hours. Remove, mix, and place in a serving dish after squeezing out all liquid.
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