- 1 medium carrot, peeled
- 1 small red bell pepper, seeded
- 1 cucumber, peeled and seeded
- 1 poblano pepper, seeded
- ½ Daikon radish, peeled
- ½ cup jicama, peeled
- ½ cup green cabbage
- ½ cup bok choy
- 3-inch piece of fresh ginger, peeled and cut in thin slivers
- 3 tablespoons salt
- 1 cup sugar
- 1 cup white vinegar
- Two days before serving, cut all the veggies (except the ginger) to a matchstick size or julienne. The goal is ¼ × ¼ by 2-inches. (Be careful when you seed and chop the hot pepper, and keep your hands away from your face the oil from it can burn your eyes.)
- In a large bowl, sprinkle the veggies with the salt and toss to coat them thoroughly. Place the salted veggies in a colander or large strainer and let them stand and drain at room temperature for about 3 hours.
- Rinse the veggies, and place in a large glass container. Add the sugar, ginger, and the vinegar. Mix well.
- Cover and refrigerate for a minimum of 2 days before using. Stir thoroughly after the first day.