Steps to Make Super Quick Homemade Umeboshi- Japanese pickled plums / salt-preserved plums

Hey everyone, it's Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, Recipe of Any-night-of-the-week Umeboshi- Japanese pickled plums / salt-preserved plums. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

In regards to cooking wholesome meals for our families, there is always some level of dissention among the positions. The good news is there are recipes which are very healthy but also the healthy nature of those recipes is somewhat concealed. What they don't know in such instances shouldn't attract harm their way (out of allergies, which will not be ignored).

The same is true for lunches once we usually resort to your can of soup or box of macaroni and cheese or any other similar product as opposed to putting our creative efforts into creating an instant and easy yet delicious lunch. You will see many ideas in this article and the expectation is that these ideas won't just enable you to get off to a wonderful beginning for finishing the lunch R-UT we all seem to find ourselves in at any point or another but and to use new things on your very own.

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Many things affect the quality of taste from Umeboshi- Japanese pickled plums / salt-preserved plums, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Umeboshi- Japanese pickled plums / salt-preserved plums delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can have Umeboshi- Japanese pickled plums / salt-preserved plums using 4 ingredients and 7 steps. Here is how you cook that.

Japanese pickled plums is salt-preserved food. I recommend making it on a 15% ratio (300g salt and 2kg plums) so that they will stay good and last long for years at room temperature. We start making this when you see plums begin to be on the market. While the plums are being pickled, red shiso leaves begin to be on the market. When the rainy season is over, it's time to get the plums out from the jar and sun dry them. Making homemade umeboshi in Japan is always with feeling the change of the seasons.

Ingredients and spices that need to be Get to make Umeboshi- Japanese pickled plums / salt-preserved plums:

1. 2 kg ripe plums
2. 300 g salt
3. 300 g Red shiso leaves (if you have)
4. 2 Tbs salt

Steps to make to make Umeboshi- Japanese pickled plums / salt-preserved plums

1. Wash plums gently, remove hulls with a bamboo stick, and dry well with paper towels one by one. Please make sure the plums are dried well otherwise the moisture of plums will cause growing mold in the jar.
2. Place the plums in a clean jar, add the salt and mix well with a sanitized spatula or your hands with gloves on to make sure that inside of the jar is kept clean. Put plastic wrap over the plums (making it stick to the surface of the plums) and put a drop lid or flat plate on the plastic wrap. Then put 4kg weight on the plate. A few days later, you will see some quantity of water may be released from the plums, then reduce the weight to 2 kg. Leave it for a week in cool, dark place.
3. One week later, you will see a lot of water released from the plum and find red shiso begins on the market.Remove the stems from the red shiso and wash it. Place the leaves into a bowl, add of salt and rub it with your hands and squeezing the leaves to remove any moisture. Do the same thing again with the last salt.
4. Place the leaves into a clean bowl, add 1 cup of plum juice from the jar, mix well and put it back on top of plums in the jar. Put plastic wrap over it again (making the wrap stick to the surface of the shiso leaves) and put back the drop rid or flat plate on. No need to put the weight this time. If the jar has it's own lid, put the lid on.
5. When the rainy season is over (a few weeks later from the red shiso is added to the jar), take all the plums and the red shiso leaves out from the jar, place them onto sieves or flat strainer and let them spread over sieves in a single layer. Let them sun dry, from a few hours, up to 3 days.
6. Please keep the liquid. we call it ume-zu(plum vinegar) and you can use it for cooking as you use vinegar for your cooking.
7. The dried plums should be kept in a sanitized jar with lid and will remain good for many years. Put the dried shiso leaves in a food processor and make it into coarse powder, then it'll be delicious furikake seasonings. (Furikake is toppings for rice. You can sprinkle furikake on your rice)

While that is by no means the end all be guide to cooking easy and quick lunches it's good food for thought. The expectation is that will get your creative juices flowing so you are able to prepare wonderful lunches for your family without the need to complete too horribly much heavy cooking in the approach.

So that's going to wrap this up for this special food Recipe of Ultimate Umeboshi- Japanese pickled plums / salt-preserved plums. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!