Umeboshi
Umeboshi are pickled plums from Japan, known for their salty, sour taste and potential health benefits. They are typically served as a side dish or used as an ingredient in onigiri (rice balls).
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Ingredients - Serves 20
- Vodka - 3 tablespoons
- Red shiso leaves - 200 g
- Coarse sea salt - 200 g
- Green ume (japanese plums) - 1 kg
Let's Get Started
- Wash the ume and remove the stems. Dry them thoroughly.
- Sprinkle about a third of the salt in the bottom of a clean, large glass jar. Layer the ume in the jar, sprinkling each layer with a generous amount of salt.
- Place a weight on top of the ume (a smaller jar filled with water works well). Cover the jar with a clean cloth and let it sit in a cool, dark place for about a month.
- After a month, the ume should be well pickled. Now it's time to add the shiso leaves. Wash and dry the leaves, then mix them with the vodka.
- Add the shiso leaves to the jar, making sure they are evenly distributed among the ume. Replace the weight, cover the jar again, and let it sit for another month.
- After another month, the umeboshi are ready to eat. They can be stored in the refrigerator for up to a year.
Dietary Info
- Dish Type: Side dish
- Prep Time: 1440 minutes
- Cook Time: 0 minutes
- Calories: 15
- Fat: 0g
- Carbs: 4g
- Protein: 0g
- Sodium: 120mg
- Sugar: 1g