Umeboshi Pickled Plums
Salt-cured ume plums develop a tart, intensely sour flavor through weeks of traditional fermentation.
Dietary
Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Kosher
This traditional Japanese preserve transforms firm green-yellow ume plums into intensely sour, salty pickles through weeks of salt curing and sun-drying. The process draws out moisture and develops the plums' signature tang, often enhanced with red shiso leaves for color and a floral note. Use the finished umeboshi as a condiment for rice, in onigiri, or as a seasoning base for dressings.
Ingredients
- 2 pounds ripe ume plums (or substitute firm apricots), washed and dried
- 3/4 cup coarse sea salt
- 2 tablespoons shochu or vodka, for sterilizing
- 4 ounces fresh red shiso leaves, washed and dried
- 2 tablespoons coarse sea salt, for rubbing shiso leaves
Method
-
Remove any stems from the plums with a toothpick or skewer, being careful not to pierce the flesh.
-
Rinse the plums thoroughly in cold water and pat completely dry with a clean towel; any remaining moisture can cause mold during curing.
-
Sterilize a large glass or ceramic crock and a flat weight (otoshibuta) by wiping with shochu or vodka.
-
Place a thin layer of coarse sea salt in the bottom of the crock, then layer the plums and salt alternately, finishing with a layer of salt on top.
-
Place a sterilized plate or lid directly on the plums and set a weight on top equal to about twice the weight of the plums.
-
Cover the crock loosely and let stand in a cool, dark place until the plums release enough liquid to form a brine covering them, called umezu.
-
Rub the shiso leaves with the remaining coarse salt until they soften and release a dark red liquid, then discard the first extracted liquid.
-
Add the salted shiso leaves and their red liquid to the crock, pressing them down into the brine with the plums.
-
Re-cover with the weight and let the plums continue curing in the brine in a cool, dark spot.
-
During a dry, sunny stretch of weather, remove the plums and shiso from the brine and spread them on bamboo trays in direct sunlight.
-
Sun-dry the plums for three consecutive days, turning once daily and bringing them inside each night to avoid dew.
-
Reserve the strained brine (umezu) separately in a sterilized jar for use as a seasoning liquid.
-
Pack the dried plums into clean, dry jars, layering with the dried shiso leaves if desired for added flavor and color.
-
Seal the jars and store in a cool, dark pantry, allowing the umeboshi to mellow before eating.
-
Serve the cured plums as a condiment with steamed rice or use in cooking once fully mellowed.
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Umeboshi Pickled Plums
This traditional Japanese preserve transforms firm green-yellow ume plums into intensely sour, salty pickles through weeks of salt curing and sun-drying. The process draws out moisture and develops the plums' signature tang, often enhanced with red shiso leaves for color and a floral note. Use the finished umeboshi as a condiment for rice, in onigiri, or as a seasoning base for dressings.
Make ahead 40 plums 15 cal
Ingredients
- 2 pounds ripe ume plums (or substitute firm apricots), washed and dried
- 3/4 cup coarse sea salt
- 2 tablespoons shochu or vodka, for sterilizing
- 4 ounces fresh red shiso leaves, washed and dried
- 2 tablespoons coarse sea salt, for rubbing shiso leaves
Method
- 1
Remove any stems from the plums with a toothpick or skewer, being careful not to pierce the flesh.
- 2
Rinse the plums thoroughly in cold water and pat completely dry with a clean towel; any remaining moisture can cause mold during curing.
- 3
Sterilize a large glass or ceramic crock and a flat weight (otoshibuta) by wiping with shochu or vodka.
- 4
Place a thin layer of coarse sea salt in the bottom of the crock, then layer the plums and salt alternately, finishing with a layer of salt on top.
- 5
Place a sterilized plate or lid directly on the plums and set a weight on top equal to about twice the weight of the plums.
- 6
Cover the crock loosely and let stand in a cool, dark place until the plums release enough liquid to form a brine covering them, called umezu.
- 7
Rub the shiso leaves with the remaining coarse salt until they soften and release a dark red liquid, then discard the first extracted liquid.
- 8
Add the salted shiso leaves and their red liquid to the crock, pressing them down into the brine with the plums.
- 9
Re-cover with the weight and let the plums continue curing in the brine in a cool, dark spot.
- 10
During a dry, sunny stretch of weather, remove the plums and shiso from the brine and spread them on bamboo trays in direct sunlight.
- 11
Sun-dry the plums for three consecutive days, turning once daily and bringing them inside each night to avoid dew.
- 12
Reserve the strained brine (umezu) separately in a sterilized jar for use as a seasoning liquid.
- 13
Pack the dried plums into clean, dry jars, layering with the dried shiso leaves if desired for added flavor and color.
- 14
Seal the jars and store in a cool, dark pantry, allowing the umeboshi to mellow before eating.
- 15
Serve the cured plums as a condiment with steamed rice or use in cooking once fully mellowed.