Ingredients
4 kg Ume plums (green with yellow hue)
200 to 300 g sea salt
50 to 100 red shiso leaves
Equipments
a ceramic crock
a drop lid
a weight (200 to 300% of weight of plums)
1. Ume plums are ready to become Umeboshi when they have a slight yellow hue in their bright green color. When this happens rinse the plums first and then let them soak in cold water for 4 hours to over night.*
2. Prepare the container and the weight. Rinse them well and let them dry.
3. Drain the plums. Lay a handful of salt over the bottom of the container. Add the plums in a layer 1-2 deep and sprinkle with salt. Repeat until all the plums and salt are used. Use more salt in upper layer as the salt will sink down naturally.
4. Place the drop lid in the container and put the weight on top. Cover with paper or plastic and tie to prevent dust from coming in. Keep in a cool and dark place.
5. Let sit until the plums release their juice to cover themselves and the liquid rises above the drop lid. This usually takes about 2 days.
6. Lighten the weight. Adjust so the plums are just submerged in the liquid. Keep in a cool and dark place until red shiso is ready(1 month).
7. Pick the shiso leaves from the stem and wash. Put the leaves in a bowl, sprinkle with salt, rub well, squeeze out and discard the first blackish juice.
8. Add a small amount of the liquid from the plums to the shiso in the bowl. Rub and separate the leaves; they will turn a beautiful bright red.
9. Add the shiso and liquid back to the crock., spreading over the top of the plums. Place the light weight back again and cover. Let sit in a dark and cool place for one more month.
10. Now it is the time to dry the plums. Take the plums and the shiso leaves out of the liquid and spread on a flat bamboo strainer. Save the liquid in a glass or ceramic jar. This liquid is called Umesu or Plum Vinegar and can be used in other recipes.
11. Leave the plums and shiso outside for three days and three nights.
12. Keep the dried plums and the shiso in a glass or ceramic jar. Umeboshi keeps for many years at room temperature. Aged Umeboshi has a milder rounder flavor.
* Shorter if your plums are yellow and soft, longer if they are green and firm.
copyright Ayako Iino, 2008
