Pickled Napa Cabbage with Umeboshi Plums

Directions

1. 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. 2.

   Stir together umeboshi plums, mirin, and rice vinegar in a small bowl.

3. 3.

   Rinse cabbage with cold water in a colander and drain.

4. 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.