Umeboshi
Preserved cooking illustration

Umeboshi

Umeboshi

Umeboshi

TIMELINE

  • Salting: ~6-12 weeks
  • Drying & Seasoning: 3 days
  • Aging: 3-12 months (or more!)

EQUIPMENT

  • Wide mouth Glass jar, crock or other food-safe vessel.
  • Toothpick or skewer
  • Pickle weights approximately 2-3x weight of ume (see options in recipe)
  • Drying mats or dehydrator
  • Scale

INGREDIENTS

  • Ripe ume fruit (measure the weight with a scale to calculate your salt)
  • Sea salt (8-10% of the total weight of ume)

STEP ONE: PREP & SALTING

Rinse ume fruits and pat dry. Using a toothpick or skewer, remove the small stems/nodes on the fruit.

Sprinkle a light layer of salt at the bottom of your chosen vessel. Place a layer of ume and cover with another layer of salt. Repeat this process to make layers of ume and salt until all is used up!

Place a heavy weight on top of the last layer. The weight should be 2-3x the weight of the plums. You can use a combination of pickle weights, pie weights, ziplock bag full of lots of salt, canned goods and/or a heavy jar full of water! Get creative!

Check everyday the first week to make sure it’s drawing out liquid (aka umesu vinegar). Add more weight if necessary. It needs to draw out enough liquid to completely cover the ume by day 3 or 4 or you risk mold.

Once the ume produces enough brine to cover you can reduce the weight amount, but leave enough weight to ensure they stay well submerged in their natural brine. Ferment for 6-12 weeks 

STEP TWO: DRYING

After 6-12 weeks, check your local weather forecast for 3 consecutive hot, sunny days to sun-dry the umeboshi. (Alternatively you can use an electric dehydrator for ~1 day at 90 degrees). 

To sun-dry, remove the umeboshi from the jar and place onto a drying tray, bamboo/straw mat or another similar type of mat that allows airflow, to dry. Make sure to leave space in between the fruits. Bring in the tray at night, returning to the sun the following morning, for 3 days total.

Save the umesu vinegar for seasoning with shiso while the ume sun dry. 

STEP THREE: SEASONING WITH SHISO

  • Fresh, red shiso leaves (We  recommend 15% of the original weight of the ume plums)
  • Sea salt (20% of the weight of Shiso)

On the first day of sun-drying, prepare your fresh red shiso leaves by sprinkling sea salt on them and massaging them gently to wilt. Squeeze out the purple-hued water and discard. Then pour 1/2 cup of the reserved umesu brine over the shiso. This will draw out a beautiful magenta color. Combine with the remaining umesu, cover and let infuse for 3 days while the ume sun dries. 

After sun-drying, transfer the ume back into clean jars (or your original vessel) and distribute some of their shiso-infused umesu brine for long-term storage. They no longer not need to be completely submerged, in fact some recipes keep the umesu separate from the umeboshi from this point forward. However, we like keeping them in a little brine for flavor. Store at room temperature. Bottle any excess umesu and use in dressings and marinades!

STEP FOUR: AGING

We recommend aging umeboshi for another few months at room temperature. For a refined umeboshi, age for 1 to 3 years. Umeboshi does not need to be refrigerated long term.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.