Mastering Umeboshi 2 Delectable Ways to Elevate Your Dishes

Two Ways to Make Umeboshi, the Pickled Plum You’ll Want to Add to Everything

Do you love pickled plums? Umeboshi, the popular Japanese pickled plum, is known for its tangy and salty flavor. These small and sour treats are often added to rice, salads, and various dishes to enhance their taste. If you’re a fan of umeboshi or want to try making them at home, we’ve got you covered. In this article, we’ll explore two different ways to make umeboshi and how you can incorporate them into your everyday cooking. So, let’s get started!

1. Traditional Umeboshi Making

Making traditional umeboshi is a time-consuming but rewarding process. It involves fermenting unripe plums with salt for several weeks, resulting in a complex and intense flavor. Here’s how you can make traditional umeboshi:

Ingredients:

• 2 pounds of unripe plums (green and firm)
• 1 cup of sea salt
• Red shiso leaves (optional, for color)
• Umezu (optional, brine from previous batch)

Instructions:

1. Wash the plums and dry them thoroughly.
2. Cut each plum in half and remove the pit. You can use a small knife or a toothpick to extract the pit.
3. In a large bowl, layer the plums with salt, making sure each plum is coated evenly. Use a weight or a clean cloth to press down on the plums. Leave them covered overnight.
4. Transfer the plums and salt into sterilized jars, making sure to pack them tightly.
5. Place red shiso leaves (if using) on top of the plums. This will add a vibrant red color to the umeboshi.
6. Seal the jars and let them sit at room temperature for about a week, making sure to release any built-up gas occasionally.
7. After a week, move the jars to a cool and dark place for another 2-3 weeks to continue the fermentation process.
8. Once the umeboshi turn a dark red color and have a strong aroma, they are ready to be enjoyed.

Traditional umeboshi typically take around a month to be fully fermented. The longer you leave them, the softer and tangier they become. These umeboshi can be stored in the refrigerator for several months.

2. Quick Umeboshi Making

If you’re short on time or prefer a faster method, you can make quick umeboshi using pickling agents like vinegar and salt. Here’s a simple recipe for quick umeboshi:

Ingredients:

• 2 pounds of ripe plums (soft and slightly wrinkled)
• 2 cups of rice vinegar
• 1/4 cup of salt
• Red shiso leaves (optional, for color)

Instructions:

1. Wash the plums and dry them thoroughly.
2. Cut each plum in half and remove the pit.
3. In a large bowl, combine the rice vinegar and salt. Stir until the salt is dissolved.
4. Add the plums to the vinegar mixture and let them sit for at least 24 hours.
5. Place red shiso leaves (if using) on top of the plums for added color.
6. Transfer the plums and liquid into sterilized jars and seal them tightly.
7. Store the jars in the refrigerator for at least a week before consuming.

Quick umeboshi retain the tangy flavor and can be enjoyed within a week of pickling. They can be stored in the refrigerator for up to a month.

Incorporating Umeboshi into Your Cooking

Now that you have your homemade umeboshi, here are some delicious ways to incorporate them into your everyday cooking:

• Add a small piece of umeboshi to a bowl of steamed rice for a burst of flavor.
• Chop umeboshi into small pieces and mix them into salads or dressings