Umeboshi is a very popular salted pickled plum from Japan. Not only do they taste great with rice dishes, but once ingested, they are high in alkaline content and act as a natural antibiotic. Many use Umeboshi for morning sickness, motion sickness, and a simple cure for hang overs.
Umeboshi is becoming more and more popular around the world. You will often see them served with bento boxes in Japanese restaurants. Buying them in-store or online is not very thrifty at all. My favourite ones cost about $20 per pound. This is how to make your own Umeboshi right at home with two ingredients and a big jar.
Total Time: 6 months pickling time
Source: My mother's recipe
- 5 lb ume plums
- 1 lb sea salt
- large glass pickling jar
- Remove all the stems from the ume plums. Use a bamboo stick or toothpick to help. Try to avoid metal or else it will scar the plums. Thoroughly wash and dry them.
- Place the ume plums in your pickling jar while sprinkling the salt intermittently. I do three layers ume, and three layers salt.
- Place the jar in a cool shady area in your house. You will notice that the juice from the plums will start coming out and filling up your jar. Every few days, pick it up and swirl it around. When you realize the juice has reached the top of the jar, you can just let it sit and endure the rest of the 6 month total pickling time.
And you have your homemade Umeboshi. Enjoy!
If you want your Umeboshi to have the traditional red colour, when the juice reaches the top of the jar, add your shiso leaves.
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