Umeboshi (Japanese Sour Salted Plums) Recipe
A traditional method details the preparation of umeboshi, Japanese salted plums, a delicacy often enjoyed with rice.
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Instructions
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Soak ume in cold water overnight.
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Discard water, then place ume in a large tub.
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Evenly distribute salt over ume by hand, avoiding cuts.
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Cover the ume with a clean sheet, then weigh it down with a drop lid and heavy items equal to the ume's weight.
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Store in a cool, dark place; check after 2-3 days to ensure brine has surfaced, massaging bottom salt up if not.
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Brine ume for at least 3 weeks, inspecting periodically for mold and removing any found.
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Following brining, dry ume for 3 non-consecutive days in bright sunlight on mats for air circulation, returning them to the pot nightly.
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On the last drying day, strain remaining brine (umesu) and store in a clean jar.
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Pack dried umeboshi into half-filled, resealable gallon bags; store indefinitely at room temperature in airtight bags.