Umeboshi
Serves 45
Ingredients
Method
1 kg. Ume (Japanese Plums)
200 g. Coarse Rock Salt
Red Shiso Leaves (Optional)
Rinse the ume and remove the stem end.
Layer the ume and salt in a pickling container, then add shiso leaves if using.
Place a drop lid and a heavy weight on top to press the ume.
Allow them to pickle for about 1 week, then dry in the sun for three days. They can be stored in their pickling liquid in the refrigerator.