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Pickled Napa Cabbage with Umeboshi Plums Recipe

Pickled Napa Cabbage with Umeboshi Plums Recipe

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Pickled Napa Cabbage with Umeboshi Plums

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Ingredients:

Serving

1 (3-lb) 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 )

Directions:

Transfer cabbage to a large bowl and separate leaves, then toss with kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
Stir together umeboshi plums, mirin, and rice vinegar in a small bowl.
Rinse cabbage with cold water in a colander and drain.
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.
Cooks' note: Pickled cabbage can be chilled up to 3 weeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	28.69 Kcal (120 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2495mg	104%
Potassium	98.64mg	2%
Total Carbs	2.42g	1%
Protein	1.13g	2%
Vitamin C	3.4mg	6%
Iron	1.1mg	6%
Calcium	32.9mg	3%

Amount Per 100 g
Calories	16.99 Kcal (71 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	1477.73mg	104%
Potassium	58.42mg	2%
Total Carbs	1.43g	1%
Protein	0.67g	2%
Vitamin C	2mg	6%
Iron	0.7mg	6%
Calcium	19.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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