https://www.copymethat.com/r/jNjKsvQZt/how-to-make-umeboshi-mei-gan-nozuo-rifan/
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2024-05-09 18:54:12
How to Make Umeboshi 梅干の作り方
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PREP TIME: 1 hour
PICKLING + SUN-DRYING: 34 days
PICKLING + SUN-DRYING: 34 days
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)
- subheading: 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)
- Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
Steps
Directions at justonecookbook.com
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