Pickled Napa Cabbage with Umeboshi PlumsMarcus Nilsson
Quick-pickled cabbage has a refreshing crunch, with a light saltiness enhanced by umeboshi (Japanese salted plums with purple shiso).
Cooks' note:
Pickled cabbage can be chilled up to 3 weeks.
Recipe information
Total Time
2 1/4 hr
Yield
Makes about 4 cups
Ingredients
1 (3-pound) head Napa cabbage, halved lengthwise, cored, and cut crosswise into1-inch-wide strips
1/4 cup kosher salt
6 umeboshi plums, pitted and minced
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup rice vinegar (not seasoned)
Preparation
Step 1
Transfer cabbage to a large bowl and separate leaves, then toss with kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
Step 2
Stir together umeboshi plums, mirin, and rice vinegar in a small bowl.
Step 3
Rinse cabbage with cold water in a colander and drain.
Step 4
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.
