Umeboshi (Japanese Sour Salted Plums)

Name: Umeboshi (Japanese Sour Salted Plums)
Prep time: 60 min
Total time: 60 min
Yield: 1
Ingredients: 3 kg ume plums (use fully-ripened, golden yellow ume with blushes of peachy-pink; if yours are slightly green, ripen them at room temperature before using); 540 g coarse sea salt (use 18% of the weight of the ume, or 180 g salt per 1 kg ume); 120 ml shochu (for sterilizing; or use vodka or any alcohol higher than 35% ABV); For the Red Coloring (optional):; 600 g red shiso leaves (perilla) (use 20% of the ume‘s weight; roughly 100 g leaves in a typical packet from Nijiya market); 108 g coarse sea salt (use 18% of the shiso‘s weight)

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This recipe for Umeboshi, Japanese sour salted plums, requires fully ripened ume plums, coarse sea salt, and shochu for sterilizing. If desired, add red shiso leaves for color. Enjoy these tangy, salty plums as a traditional Japanese condiment or addition to rice dishes.

Ume Plum

Umeboshi (Japanese Sour Salted Plums) Image

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Ingredients

Servings: 1

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3 kg ume plums (use fully-ripened, golden yellow ume with blushes of peachy-pink; if yours are slightly green, ripen them at room temperature before using)

540 g coarse sea salt (use 18% of the weight of the ume, or 180 g salt per 1 kg ume)

120 ml shochu (for sterilizing; or use vodka or any alcohol higher than 35% ABV)

For The Red Coloring (optional)

600 g red shiso leaves (perilla) (use 20% of the ume‘s weight; roughly 100 g leaves in a typical packet from Nijiya market)

108 g coarse sea salt (use 18% of the shiso‘s weight)

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Nutrition Facts

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Percent Daily Values are based on a 2,000 calorie diet.

Umeboshi (Japanese Sour Salted Plums)

Ingredients

For The Red Coloring (optional)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts