Umeboshi: Homemade Pickled Plums with a Punch

Umeboshi Directions

• Select Perfect Plums
  Choose 1kg of fully ripened ume plums that have turned yellow to light red. Avoid any with blemishes, bruises, or signs of insect damage. The quality of the fruit directly impacts the final flavor and preservation success.
• Clean Thoroughly
  Wash plums in cold water. Use a bamboo skewer to carefully remove stems and any remaining calyx without piercing the fruit. Drain well in a colander and pat dry with clean kitchen towels. Any remaining moisture can lead to spoilage.
• Sanitize With Alcohol
  Pour a small amount of shochu or strong vodka into a bowl. Dip each dried plum briefly in the alcohol to sanitize the surface and help prevent mold growth during the fermentation process.
• Apply Salt Properly
  Place 80g coarse salt (8% of plum weight) in a separate bowl. Roll each alcohol-dipped plum in salt until completely coated. The salt percentage is crucial - too little won't preserve properly, too much makes the final product inedibly salty.
• Pack In Airtight Container
  Transfer salted plums to a zip-lock bag, adding any remaining salt. Add 80g honey (8% of plum weight) to the bag. Carefully remove as much air as possible from the bag before sealing - using a straw to suck out air works effectively.
• Apply Weight And Pressure
  Place the sealed bag in a container and put a 1kg weight (such as a bag of sugar) on top to create even pressure. This helps extract liquid from the plums, creating the essential brine that preserves them.
• Monitor Fermentation
  Store in a cool, dark place. Turn the bag every few days to ensure even salt distribution. The plums will gradually shrink and release liquid, creating a brine. This process takes approximately 2-3 weeks.
• Sun-Dry When Ready
  After the rainy season ends, carefully remove plums from the brine. Sun-dry for about 6 hours (morning and evening) to develop flavor and color. The exposure should be brief to maintain the plums' soft texture.