Pickled Napa Cabbage With Umeboshi Plums Recipes

PICKLED NAPA CABBAGE WITH UMEBOSHI PLUMS

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.

JAPANESE PICKLED NAPA CABBAGE (HAKUSAI TSUKEMONO)

Steps:

• Cut napa cabbage: Cut it into small pieces.
• Put in a bag: Put napa cabbage, shio koji, and shio kombu in a plastic bag.
• Massage: Massage them until napa cabbage gets a little softer.
• Pickle: Close the bag, put it in a container, and let it sit in the fridge for 2 hours.

PICKLED NAPA CABBAGE

Steps:

• Toss together cabbage, carrot, and salt in a bowl. Put kombu in a narrow straight-sided container (5 to 6 inches in diameter) and top with cabbage mixture. Cut a piece of cardboard to fit just inside container and enclose it in a sealable plastic bag. Top cabbage with plastic-covered round and stack 4 to 6 pounds of canned goods on top to weight it. Chill weighted cabbage at least 3 hours.
• Discard kombu. Squeeze excess liquid from cabbage and toss with shiso.

PICKLED NAPA CABBAGE

Steps:

• In a large heatproof bowl, combine cabbage, cucumber, and onion.
• In a medium saucepan, combine 1 1/2 cups water, vinegar, sugar, and salt; bring to a boil, stirring to dissolve salt and sugar. Immediately pour over vegetables; using a dinner plate, press down on vegetables until they are submerged.
• Let cool to room temperature; transfer vegetables and liquid to an airtight container, and refrigerate up to 2 weeks. Use as you would sauerkraut or pickles, such as in Open-Face Ham Reuben Sandwiches.