Pickled Napa Cabbage with Umeboshi Plums
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
- 1/4 cup kosher salt
- Carbohydrate 19 g(6%)
- Fat 1 g(1%)
- Fiber 5 g(19%)
- Protein 6 g(12%)
- Saturated Fat 0 g(1%)
- Sodium 1090 mg(45%)
- Calories 112
Preparation 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.
Preparation 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.
