Jar (Glass) - Ideal for pickling cabbage as it allows flavors to infuse without affecting the taste with metals or other materials.
Canning Lids and Bands - Essential for sealing jars properly during the canning process, ensuring safety and preservation.
Colander - For washing and draining the cabbage thoroughly before pickling.
Cutting Board - Needed for safely preparing vegetables.
Sharp Kitchen Knife - Useful for slicing the cabbage and any additional ingredients needed in moderate quantities, like garlic.
Measuring Cups - To combine the pickling solution or to marinate parts of the cabbage if desired variations are intended.
Mixing Bowls - For combining the pickling solution.
Wooden Spoon or Ladle - For stirring and possibly serving portions of pickled Napa cabbage.
Jar Lifter (optional) - Useful for safely removing hot jars from the canner, though not strictly necessary if you're following a simple pickling process without extensive processing.
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)
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