What is Hakusai no Shiozuke? It's pickled napa cabbage.
If you have a Tsukemono Pickle Press, by all means use it.

All you need for the basic recipe is napa cabbage and salt.
Get a small napa cabbage, cut it in half lenght wise, then in 1 inch slices. Wash it well and shake out most of the water. If you are using a Tsukemono Pickle Press, sprinkle the bottom with salt, then add a layer of napa followed by a sprinkle of salt. Repeat until container is full or you run out of napa. Tighten the press until the mixture is under pressure. Place in the refrigerator and tighten the press every few hours. Excess liquid can be poured off if desired. Pickle can be eaten in about 6 hours but will be better after 2-3 days.

If you don't have a Tsukemono Pickle Press, you can use plastic containers. It takes 2 containers the same size that nest together. Make the pickle in one container. Cover with the second container filled with water to weigh it down.

Variations: You can use almost any veggi to add variety, like sliced cucumber or daikon. You can also layer red pepper with the salt to add a little spice to it.

To serve it, remove a portion and squeez out the liquid. Some like to rinse it to remove part of the salt. Soy sauce can be added if desired. Goes great with asian meals or any meal.