Homemade Umeboshi

Homemade Umeboshi

A step-by-step guide to making umeboshi. From prepping the plums through salt-pickling, red shiso pickling, and sun-drying — there's nothing like umeboshi made with care.

日本料理AppetizerSide1440 min
Few Ingredients

けんた食堂

最新動画を見れるのはここYouTubeだけ！　ぜひチャンネル登録お願いします。 Hello! I'm Kenta's kitchen You can see the latest Recipe videos only here on YouTube! Please subscribe to the channel. 【greeting】 I will guide you through delicious dishes that will make you smile with the skill and taste that I have cultivated over many years. 【ごあいさつ】 キャリア18年の家庭料理探求家です。　老舗レシピサイト ぷちぐるの運営者として長年培ってきた技と味で、思わず顔がほころんでしまう美味しさの料理をご案内させていただきます。 このチャンネルではお家でも簡単に作れてなおかつチョット一味違うレシピをご案内しています。　　取り扱うジャンルは幅広く、そして品質は最高を目指して。　日々の食生活への気づきの一助となりました

4recipes·9cooked

INGREDIENTS

Ingredients

INSTRUCTIONS

Instructions

  1. 1

    Soak the plums in water for half a day.

    0:09
  2. 2

    Remove the stem indents with a bamboo skewer.

    0:14
  3. 3

    Pat dry.

    0:23
  4. 4

    Layer plums and salt alternately in a container. Use extra salt on the top layer.

    0:34
  5. 5

    Place a weight on top and wait. Add weight if liquid doesn't rise.

    0:51
  6. 6

    Plum vinegar will rise in 2–3 days. Keep the plums fully submerged in the brine.

    0:59
  7. 7

    Wash the red shiso and drain.

    1:48
  8. 8

    Massage the red shiso with salt to remove bitterness.

    2:09
  9. 9

    Pickle the plums in the red shiso and rest until summer.

    2:27
  10. 10

    Sun-dry the plums and red shiso. Spread them out so they don't overlap.

    2:36
  11. 11

    Bring them in at sunset and return to the container. Repeat for 3 days.

    3:21

TIPS

Tips

  • 1

    赤紫蘇は根付きのものを購入するのがおすすめ

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