Pickled Napa Cabbage with Umeboshi Plums

Name: Pickled Napa Cabbage with Umeboshi Plums
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters kosher salt; 59 milliliters mirin (Japanese sweet rice wine); 1 kilograms Napa cabbage, halved lengthwise, cored, and cut crosswise into1-inch-wide strips; 6 umeboshi plums, pitted and minced; 59 milliliters rice vinegar (not seasoned)

Pickled Napa Cabbage with Umeboshi Plums

Pickled Nap It is a good option if you're following a gluten free and vegan diet. A mixture of kosher salt, rice vinegar, napa cabbage, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 25 hours.

Instructions

Transfer cabbage to a large bowl and separate leaves, then toss with kosher salt.

Ingredients you will need

Kosher Salt

Cabbage

Equipment you will use

Bowl

Let stand at room temperature, stirring occasionally, 1 hour.

Stir together umeboshi plums, mirin, and rice vinegar in a small bowl.

Ingredients you will need

Rice Vinegar

Mirin

Plum

Equipment you will use

Bowl

Rinse cabbage with cold water in a colander and drain.

Ingredients you will need

Cabbage

Water

Equipment you will use

Colander

Firmly squeeze 1 handful cabbage several times to remove excess water and transfer to cleaned bowl. Repeat with remaining cabbage. Stir in umeboshi mixture, then chill, covered, stirring once or twice, at least 1 hour.

Ingredients you will need

Cabbage

Water

Equipment you will use

Bowl

Pickled cabbage can be chilled up to 3 weeks.

Ingredients you will need

Cabbage