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Umeboshi 梅干
4 c.
This is ready to eat in ~7 weeks, but can continue to ferment for years.
Ingredients
Instructions
Instructions
1.
Rinse ume with shochu to sterilize. Pack ume in a crock, adding a layer of salt between each layer of ume. Place a weight in the crock, cover, and let sit at room temperature for 3 weeks.
2.
Remove the ume from the crock, reserving the brine. Spread ume in a single layer on a screen and sun dry for three days, bringing in at night to avoid wetting with dew.
3.
Once ume are shriveled and salt crystals begin to form, return to the crock.
4.
Rub some salt into the shiso and then soak in water to remove some of the bitterness. Wring dry and then spread over the ume. Pour the reserved brine over, cover, and let sit for another 3-4 weeks at room temperature before using.