Pickled Napa Cabbage with Umeboshi Plums |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Quick-pickled cabbage has a refreshing crunch, with a light saltiness enhanced by umeboshi (Japanese salted plums with purple shiso). 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) |
Directions:
1. Transfer cabbage to a large bowl and separate leaves, then toss with kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
2. Stir together umeboshi plums, mirin, and rice vinegar in a small bowl.
3. Rinse cabbage with cold water in a colander and drain.
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.
5. Cooks' note: Pickled cabbage can be chilled up to 3 weeks.
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