Umeboshi (Japanese Sour Salted Plums)
Time1 hour
Yield1 jar of umeboshi (1.5 kg/3.3 lbs)
Ingredients
- 3 kg ume plum
- 540 g coarse sea salt (18% of the weight of the ume; 1 kg ume = 180 g salt)
- 120 ml shochu (for sterilizing; use alcohol higher than 35% ABV like vodka)
- 600 g red shiso (20% of the weight of the ume; each Nijiya packet ($5.99) has roughly 100 g leaves)
- 108 g coarse sea salt (18% of the weight of the shiso)