Pickled Napa Cabbage with Umeboshi Plums
['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)']
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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