Umeboshi (Japanese Salt-Pickled Plums)
Traditional Japanese umeboshi: fully-ripe ume plums cured in coarse sea salt with shochu, colored with salt-kneaded red shiso, then sun-dried over three days. A long, multi-week fermentation and drying process.
Ingredients
| 3 kg | ume plums (fully ripe, golden-yellow) |
| 540 g | coarse sea salt (18% of the ume weight) |
| 120 ml | shochu (for sterilizing; alcohol above 35% ABV) |
| 600 g | red shiso leaves (perilla), optional |
| 108 g | coarse sea salt for shiso (18% of shiso weight) |
Instructions
Before ume season: prepare equipment ahead (a large bowl, a 2-gallon crock, weights equal to about double the ume weight, a drop lid cut slightly smaller than the crock opening, a large bamboo strainer/bonzaru, and a mesh drying net).
Day 0 (previous day): if using green ume, soak overnight (or 2-3 hours if ripened) to remove astringency (aku). Skip soaking for yellow, blushed ume.
Day 1: rinse the ume under cold water, discarding any blemished fruit. With a bamboo skewer remove the woody stem bits, then dry the ume completely. Wipe the inside of the crock with shochu on a clean towel. Sprinkle salt over the bottom, add 2 layers of ume, sprinkle more salt, and continue alternating salt and ume (filling about ⅔ of the crock). Finish with a layer of salt. Sterilize the drop lid with shochu and place it on the ume. Add the weights (double the ume weight), cover, note the date and store in a dark, cool place.
Day 2-3: the ume release moisture and a layer of ume plum vinegar (umezu) rises to the top. If it doesn't rise easily, increase the weight so the ume sink into the vinegar.
Day 7: open the crock. If the vinegar is 1 inch above the plums, reduce the weight (roughly equal to the plum weight). Store in a cool dark place at least 1 month, keeping the ume submerged.
Wait for red shiso (mid-late June): leave the ume soaking until red shiso is available.
Day 14: pick red shiso leaves, rinse and drain. Sprinkle half the salt and knead well to draw out the dark astringent liquid; squeeze and discard it. Add remaining salt, knead again and squeeze out the second, cleaner liquid. Take 1 cup of clear umezu from the crock, add to the shiso and loosen so it turns bright purple/red. Transfer the shiso and its liquid over the ume, distribute evenly, set the drop lid on top, add weights equal to the ume weight and return to the dark, cool place for about a month.
A month after adding shiso (mid July): plan a 3-day sun-drying on sunny days. Remove weights and drop lid, move aside the shiso, and lift out the plums (the skin is fragile). Drain the ume over a sieve. Transfer the ume to bamboo strainers, spaced apart. Drain and squeeze the shiso, then hang it to dry. Transfer the umezu to sterilized jars and refrigerate. Sun-dry the ume all day; optionally cover with food tents against bugs. Flip them each morning and repeat for 3 days until plump and slightly wrinkled.
After 3 days of sun-drying, pack them away either 1) back into the umezu (brighter red, juicier, more sour) or 2) into a sterilized airtight jar as is (less red, stickier, less sour).
To store: rest the umeboshi at least 3 months (ideally 6-12) so the flavors mature and mellow. They keep in a dark, cool place for 2-3 years.