📝 About This Recipe
Umeboshi are the iconic salt-pickled plums of Japan, prized for their bracing acidity, salty punch, and profound floral undertones. This ancient preservation method transforms hard, astringent Nanko plums into tender, ruby-red jewels through a delicate dance of lacto-fermentation and solar drying. Rich in citric acid and tradition, these plums are not just a condiment, but a medicinal staple that brings a vibrant 'umami' spark to any dish it touches.
🥗 Ingredients
The Fruit
- 2 kg Nanko Ume Plums (Firm, yellow-ripe (not green), free of bruises)
The Curing Agent
- 360-400 g Sea Salt (18-20% of plum weight; use high-quality natural sea salt)
- 1/2 cup Shochu or Vodka (At least 35% alcohol for sterilization)
The Coloring & Flavor
- 400-500 g Fresh Red Shiso Leaves (Approximately 20% of plum weight)
- 2 tablespoons Sea Salt (for Shiso) (Divided into two parts to extract bitterness)
Equipment Essentials
- 1 Ceramic or Glass Crock (5-liter capacity, thoroughly sterilized)
- 1 Drop Lid (Otoshi-buta) (Wood or food-grade plastic that fits inside the crock)
- 2 kg Pickling Weight (Equal to the weight of the plums)
- 2-3 large Bamboo Drying Trays (Zaru) (For the sun-drying phase)
👨🍳 Instructions
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1
Wash the plums thoroughly in cold water. Soak them in a large bowl of fresh water for 2-4 hours to remove some of the bitterness (astringency) from the skins.
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2
Drain the plums and pat them completely dry with a clean lint-free towel. Use a bamboo skewer or toothpick to carefully remove the small black stem ends (calyx) from each plum; this prevents bitterness and spoilage.
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3
Sterilize your pickling crock and lid with boiling water or by wiping them down thoroughly with the Shochu/alcohol.
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4
Mist the plums with Shochu to help the salt adhere and provide an extra layer of protection against mold. Sprinkle a thin layer of salt at the bottom of the crock.
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5
Layer the plums in the crock, sprinkling salt over each layer. Ensure the top layer is generously covered with the remaining salt.
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6
Place the sterilized drop lid over the plums and set the 2kg weight on top. Cover the crock with clean paper or cloth and tie it securely. Store in a cool, dark place for 1-2 weeks until the 'Ume-su' (plum vinegar) rises above the lid.
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7
Prepare the shiso: Wash leaves and pat dry. Sprinkle half the shiso salt over them and knead vigorously until dark purple liquid emerges. Squeeze out and discard this bitter liquid.
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8
Repeat the kneading process with the second half of the shiso salt. Squeeze again. Now, take 1/2 cup of the clear Ume-su from your crock and pour it over the squeezed shiso; the leaves will turn bright red.
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9
Spread the red shiso leaves in an even layer over the plums in the crock. Pour the red Ume-su back in. Replace the lid and weight (you can reduce the weight by half now) and ferment for 3-4 more weeks.
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10
The Sun-Drying: Check the weather forecast for three consecutive sunny days. Remove the plums and shiso from the brine (save the brine!) and space them out on bamboo trays.
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11
Set the trays in direct sunlight. Turn the plums once a day. Bring the trays inside at night to prevent dew from touching them. By the third day, the skins should look slightly leathery and wrinkled.
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12
On the final night of drying, leave the plums outside to absorb the evening dew, which softens the skins to a perfect velvety texture.
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13
Pack the finished Umeboshi into sterilized glass jars. You can store them 'dry' or add a little of the reserved red Ume-su back into the jar for a moister plum. Age for at least 3 months for the best flavor.
💡 Chef's Tips
Choose plums that are fragrant and yellow; green plums are too hard and won't yield enough juice. Never use metallic containers as the high acidity and salt will corrode them instantly. If you see white mold (kahm yeast) on the surface of the brine, skim it off immediately and wipe the sides with alcohol. Don't throw away the red brine (Ume-su); it is a fantastic seasoning for salad dressings and steamed vegetables. The salt content must be at least 18% for room-temperature storage; reducing salt requires refrigeration.
🍽️ Serving Suggestions
Place a single plum atop a bowl of fluffy white steamed rice (Hinomaru Bento style). Finely mince the flesh and mix with soy sauce and toasted sesame oil for a bright salad dressing. Whisk a small amount of the paste into hot green tea or hot water for a traditional digestive tonic. Use as a filling for Onigiri (rice balls) for a portable, shelf-stable lunch. Pair with chilled cucumber slices and a glass of cold sake to cut through the saltiness.