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)

Instructions

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. Stir together umeboshi plums, mirin, and rice vinegar in a small bowl.
3. Rinse cabbage with cold water in a colander and drain.
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.