Umeboshi Recipe
Japanese · Condiment · 30 min total
Umeboshi are Japanese pickled plums, known for their intense sour and salty flavor. This recipe guides you through the traditional process of making them at home with green ume plums.
30
min prep
min prep
20
servings
servings
10
kcal/serving
kcal/serving
Ingredients
- 1 kg (2.2 lbs) green ume plums
- 200 g (about 1 cup) sea salt
- 1 cup red shiso leaves (optional, for color and flavor)
- 1/2 cup sake or shochu (for sterilizing)
Instructions
- Wash the ume plums gently and soak them in water for 2-3 hours to remove bitterness. Drain and pat dry.
- Remove the stems with a bamboo skewer, being careful not to damage the fruit.
- Sterilize a large glass or ceramic container with sake or shochu, wiping the inside thoroughly.
- Layer the plums with salt in the container: a thin layer of salt, then a layer of plums, repeating until all plums are used, finishing with salt on top.
- Place a drop lid (otoshibuta) or a plate directly on the plums, then weigh it down with a heavy object (e.g., a jar of water). The weight should be about twice the weight of the plums.
- Cover the container with a clean cloth and let it sit in a cool, dark place for 2-3 weeks. A brine will form; check periodically for mold and skim if necessary.
- After 2-3 weeks, on a sunny day, remove the plums and spread them on bamboo baskets to sun-dry for 3 days. Bring them indoors at night.
- If using shiso, after the first week of pickling, rub the shiso leaves with salt until wilted, then add them to the brine. Continue pickling.
- After sun-drying, return the plums to the brine (with shiso if used) and store in a sealed container in a cool, dark place for at least 1 month before eating. They will keep for years.
Tips
- Use only green, unripe ume plums for proper texture and flavor.
- If you cannot find red shiso, the umeboshi will still be delicious but lack the red color.
- Store umeboshi in a cool, dark place; they do not need refrigeration until opened.
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