Active Time

　　15 min

　　Total Time

　　2 1/4 hr

　　Quick-pickled cabbage has a refreshing crunch, with a light saltiness enhanced by umeboshi (Japanese salted plums with purple shiso).

　　

Ingredients

Makes about 4 cups

　　1 (3-pound) head Napa cabbage, halved lengthwise, cored, and cut crosswise into1-inch-wide strips

　　1/4 cup kosher salt

　　6 umeboshi plums, pitted and minced

　　1/4 cup mirin (Japanese sweet rice wine)

　　1/4 cup rice vinegar (not seasoned)

　　

Step 1

Transfer cabbage to a large bowl and separate leaves, then toss with kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.

　　

Step 2

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

　　

Step 3

Rinse cabbage with cold water in a colander and drain.

　　

Step 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.

　　Cooks' note:

　　Pickled cabbage can be chilled up to 3 weeks.