Pickled Napa Cabbage with Umeboshi Plums
A Japanese-inspired pickled dish combining crisp Napa cabbage with the tangy, salty flavors of umeboshi plums, mirin, and rice vinegar. This refreshing side dish offers a perfect balance of sweet, sour, and salty flavors.
6 servings
2 hr 10 min
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Ingredients
- •1 head Napa cabbage
- •¼ cup kosher salt
- •6 whole umeboshi plums
- •¼ cup mirin
- •¼ cup rice vinegar
Cooking Instructions
- 1.
Transfer cabbage to a large bowl and separate leaves, then toss with kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
60 min
- 2.
Stir together umeboshi plums, mirin, and rice vinegar in a small bowl.
5 min
- 3.
Rinse cabbage with cold water in a colander and drain.
5 min
- 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.
60 min
