PICKLED NAPA CABBAGE WITH UMEBOSHI PLUMS
Provided by Lillian Chou
Categories Leafy Green Side No-Cook Thanksgiving Vegetarian Plum Fall Spring Winter Healthy Vegan Cabbage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- 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.
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