Recipe(tried): Quick & Easy Kimchi-style Vegetables

This was such a hit when I posted it at another website recently.... so I'm bringing it here. Since I'm a single gal, it's totally impractical for me to make kimchi (Korean hot & spicy pickles) from scratch, so I've come up with the next best thing. Although it's not the real thing, for it's speed and simplicity, it works for me! It should be good for 2 servings.

Quick & Easy Kimchi-style Vegetables

1 Japanese cucumber (or 1 regular, seeds removed)
200 grams daikon (about 1/4 of a medium-sized daikon)
100 grams napa or Chinese cabbage
Salt

Seasonings:
3 tsp. sesame oil
1-2 tsp. Chinese red hot chili paste
1 tsp. sugar
1 tsp. salt
1 tsp. fresh minced ginger
Minced garlic or garlic powder to taste

Thinly slice the cucumber and daikon, and chop the cabbage into bite-sized pieces. Toss salt on the vegetables to soften, and set aside for 10 minutes. Squeeze the moisture out of the vegetables and put them into zip-lock bags. Add the seasonings, close, and shake the bag until the vegetables are evenly coated. The "kimchi" should be ready to eat in 30 minutes.