Japanese Pickled Plums (Umeboshi)
| Cuisine of Japan
Ingredients
- Japanese plums
- Salt, measured to 20% by weight of the plums
Instructions
- Sterilize a jar and utensils with potable alcohol or boiling water.
- Remove any damaged plums. Wash the remaining plums, and wipe them dry.
- Remove the plum stems and any woody bits, making sure not to damage the fruit.
- Cover plums with cold water and let stand overnight.
- Drain water and place drained plums in a larger, non-reactive (i.e. glass or ceramic) container.
- Evenly layer the salt and plums in the container, making sure the plums are well coated with salt.
- Place a non-reactive plate directly on top of plums in their container. Place a weight on top of the plate to weight down the plums—this helps ensure the plums become submerged in brine.
- Cover the container with a clean cloth to keep out debris, and place in a cool dark place to pickle.
- Check the container after 3 days—pickling liquid should be forming and submerging the plums. There should be no mold growth—if there is a very small amount, you can carefully remove it with clean utensils. It is important to keep the plums fully submerged in the pickling liquid to prevent mold growth and rotting.
- Re-weight the plums, and leave to pickle for another 3–4 weeks.
- Remove the plums from the pickling liquid, and arrange over a bamboo mat or other woven tray that won't keep the moisture in. Set them outside in hot, dry, sunny weather, and allow them to dry for three full days.
- Strain the pickling liquid, and boil it to remove any impurities.
- Rub salt into the shiso to remove scum. Squeeze the shiso to remove liquid.
- Put the plums, shiso, and boiled liquid back into a clean jar, and store in the fridge.