Umeboshi
- Yield: 1 Pint 1x
Ingredients
Units
Scale
- 12 cups Ume (Japanese plums, underripe)
- 3/4 cups Salt
- Red shiso leaves (for color)
Instructions
- Soak ume in a large container with water overnight to wash away stems and dirt.
- Next, rinse and salt ume. Add to a large jar and fill with water until ume is submerged.
- Weigh down the ume and store for at least one week. Ume will turn yellowish.
- After one week, drain the Ume and save liquid.
- Dry ume outside for a few days, depending on weather. The ume will shrink, but still be soft.
- Pack ume in individual jars. Wash and roll shiso leaves with salt between the palms of your hands and add to each jar. (Shiso may be added later. The leaves give a deep red color.)
- Add drained liquid and cover jars. To get a deep red color early the jars may be left in the sun for a few hours providing the shiso leaves have been already added.