Homemade Umeboshi

A wrinkled skin hiding a creamy and smooth flesh. The acidity is sharp, balanced by a deep salinity that makes your mouth water instantly.

• Prep: 30 min
• Cook: 60 min
• Difficulty: Medium
• Calories: 120
• Protein: 2 g
• Carbs: 25 g
• Fat: 1 g

Ingredients

• 400 g Plum ( whole, very firm )
• 72 g Gray sea salt ( fine )
• 20 ml Vodka ( for sterilization )
• 40 g shiso leaf ( red, washed )
• 400 g Ume Plums (Nanko-ume) ( whole and ripe (Nanko-ume variety) )

Instructions

1. Fruit sterilization

   Wash the plums carefully. Dry them one by one with a clean cloth. Rub each fruit with vodka to eliminate any bacteria that could cause the fermentation to mold.

2. Salting

   In a sterilized jar, alternate a layer of grey sea salt and a layer of plums. Finish with a thick layer of salt to thoroughly cover the fruit.

3. Pressing and brine

   Place a clean weight on the plums. In a few days, the salt will extract the juice from the fruit to create umezu (plum vinegar). The liquid must completely coat the plums.

4. Shiso dyeing

   Rub the shiso leaves with salt to extract their bitterness. Add them to the jar. They will dye the brine and plums a deep ruby red.

5. Final drying

   After one month, take the plums out and arrange them on a rack in the sun for three days. The skin should become matte and slightly parchment-like to the touch.

Chef's tips

• Salt should be about 15 to 18% of the fruit's weight to ensure preservation.
• If white spots appear on the brine, remove them immediately; it's a sign of impurity.
• Keep the remaining juice (umezu); it's an exceptional seasoning for vegetables.

Storage

Can be stored for several years in a closed glass jar, away from light and heat. The flavor refines over time.