Pickled Napa Cabbage with Umeboshi Plums

1 large napa cabbage
halved lengthwise, cored, and cut crosswise into 1 inch-wide strips
2 Tbs salt
4 umeboshi plums
pitted and minced
1/4 cup mirin
1/4 cup brown rice vinegar
Pickled and fermented foods introduce healthy bacteria and promote a balanced gut. Umeboshi plums are especially powerful for stimulating digestion.
Transfer cabbage to a large bowl and toss with salt. Let stand at room temperature, stirring occasionally, for 1 hour.
Combine umeboshi plums, mirin, and rice vinegar in a small bowl.
Rinse cabbage with cold water in a colander and drain. Firmly squeeze a handful of 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, for at least 1 hour. Pickled cabbage can be chilled for up to 3 weeks.
source: epicurious.com, Gourmet Magazine