Pickled Napa Cabbage With Umeboshi Plums Recipes

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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

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.

PICKLED NAPA CABBAGE



Pickled Napa Cabbage image

Pickling this cabbage gives you a fresh twist on sauerkraut.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h

Number Of Ingredients 6

1/2 medium napa cabbage (about 1 pound), sliced crosswise 1/4 inch thick
1 English cucumber, halved, seeded, and thinly sliced on the diagonal
1 medium onion, halved and thinly sliced
1 cup white-wine vinegar
1/4 cup sugar
1/4 cup coarse salt

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.

PICKLED NAPA CABBAGE



Pickled Napa Cabbage image

Categories     Side     No-Cook     Carrot     Cabbage     Gourmet     Fat Free     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 5

3/4 pound Napa cabbage, cut crosswise into 1/3-inch-wide strips
3 tablespoons finely chopped carrot
1 1/2 teaspoons coarse salt
1 ounce (30 grams) kombu, about 20 square inches
4 fresh green shiso leaves or 1/4 cup fresh basil, chopped

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.

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