Kyabetsu no umezuke / cabbage plum pickle

Tom's kind of dish -- salty and sour.

<Ingredients>

(4 servings)

Handful cabbage
A pinch salt
1/3-1/2 umeboshi plum
2-3 tsp rice vinegar


<Directions>
1.

Cut cabbage into small pieces.








2.

Place cabbage in a bowl, sprinkle salt and gently squeeze.

Let it sit for 10-20 minutes until water comes out.






3.

Squeeze out water and transfer into another bowl or container.








4.

Put umeboshi and vinegar and mix well.