Pickled Napa Cabbage With Umeboshi Plums Food

JAPANESE PICKLED NAPA CABBAGE (HAKUSAI TSUKEMONO)

Japanese Pickled Napa Cabbage (Hakusai Tsukemono) image

It's easy and quick! This crunchy Japanese pickled napa cabbage takes only 5 minutes to prepare with just three ingredients.

Provided by JURI

Categories Salad

Time 2h5m

Number Of Ingredients 3

Ingredients

1/4 Napa Cabbage (430g)
1 Tbsp Shio Koji (20g)
2 Tbsp Shio Kombu (10g)

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.

Nutrition Facts : ServingSize 1 serving, Calories 22 kcal, Sodium 1136 mg, Carbohydrate 4.6 g, Protein 1.7 g

PICKLED NAPA CABBAGE WITH UMEBOSHI PLUMS

Pickled Napa Cabbage with Umeboshi Plums image

Provided by Lillian Chou

Categories Leafy Green Side No-Cook Thanksgiving Vegetarian Plum Fall Spring Winter Healthy Vegan Cabbage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 5

Ingredients

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)

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.

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