Sodium-Reduced Umeboshi
My husband loves old fashioned, salty and sour umeboshi, and will eat several at a time. I was worried that he was getting too much sodium, so I make these homemade ones with drastically reduced salt every year.
I buy a thick, large, brand new/never used before food-safe poly bag to make the umeboshi, so there's no need to sterilize anything and you don't need to worry about mold. Anyone can make this reduced-salt umeboshi this way. If you divide up the umeboshi into less than 1.5 kg batches, you can use the largest size of ziplock bags. Reduced salt umeboshi are tastiest when consumed within a year of making them, so make just as much as you'll eat within that time. Recipe by olive11
Sodium-Reduced Umeboshi
My husband loves old fashioned, salty and sour umeboshi, and will eat several at a time. I was worried that he was getting too much sodium, so I make these homemade ones with drastically reduced salt every year.
I buy a thick, large, brand new/never used before food-safe poly bag to make the umeboshi, so there's no need to sterilize anything and you don't need to worry about mold. Anyone can make this reduced-salt umeboshi this way. If you divide up the umeboshi into less than 1.5 kg batches, you can use the largest size of ziplock bags. Reduced salt umeboshi are tastiest when consumed within a year of making them, so make just as much as you'll eat within that time. Recipe by olive11
Cooking Instructions
- 1
Select only the unblemished fruit from the ripe ume plums you have, and wash them in water. There's no need to soak the plums to remove their bitterness. Unripe ume plums should not be used, since they won't become soft.
- 2
Wipe each washed plum one by one carefully using paper towels. Pry out the stem ends with a bamboo skewer.
- 3
Measure the ume plums, and then measure out 8% of their weight in coarse salt.
- 4
Put the ume plums from Step 2 into brand new poly bags, and sprinkle them with the coarse salt. Sprinkle in the white liquor too. Close up the bags with elastic bands while expressing the air out of them.
- 5
Put the filled bags from Step 4 in a large tub (a packing box is fine). Put plates or pot lids on them, and add light weights (1 to 2 kg). Unopening salt or sugar boxes are convenient weights.
- 6
Put the container in a place where you can take a look at it frequently until a lot of liquid (ume-su) comes out of the ume plums. Once the liquid comes out, lighten the weights so that the plums don't get crushed.
- 7
When the plums are completely immersed in the liquid, you don't need to weight them down anymore. Leave the bags as is in the container until the rainy season has ended (after June).
- 8
When the rainy season has ended, dry the umeboshi in a sunny place for 3 days. You can put the plums back in the liquid if you like, but since they are soft and juicy anyway, I just took them inside.
- 9
Don't let the umeboshi become wet! Watch out for sudden rains or evening thunderstorms.
- 10
Done!
- 11
I used these large ziplock bags, to make 1.5 kg batches of umeboshi. They will exude a lot of liquid (ume-su) in 2 to 3 days. Line them up with the zip side up in a packing box. Take the weights off once the plums are immersed in liquid.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Reduced-Sodium Umeboshi Reduced-Sodium Umeboshi
I learned the basic pickling method from my mother, but my friend taught me how to make reduced salt umeboshi.-Until the liquid comes up to the top, there is a risk of mold growth, so shake the jar everyday to dissolve the salt to immerse the ume plums in the liquid as quickly as possible.-If you live in an area with very high humidity and high temperature, and if it's difficult to control the condition of umeboshi, make them with about 14 % salt. Recipe by Yuuyuu0221
-
Umeboshi- Japanese pickled plums / salt-preserved plums Umeboshi- Japanese pickled plums / salt-preserved plums
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.
-
Subtly Sweet Semi-Dried Umeboshi Subtly Sweet Semi-Dried Umeboshi
I had a lot of umeboshi that someone had given to us that were too salty to eat. I wanted to eat slightly sweet, vanilla scented hoshi ume like that ones you can buy, so I made these.Pancake syrup often has added aromas, so they will be transferred to the umeboshi. The marinating syrup is sweet-sour and slightly salty and delicious, so I am contemplating how to use it too. Recipe by Okarichan -
Umeboshi-Flavored Pickled Tomatoes Umeboshi-Flavored Pickled Tomatoes
I like to eat the tomatoes as an appetizer. Umeboshi gives this a delightfully refreshing taste.Depending on the saltiness of the umeboshi, add salt or soy sauce to taste.Try this recipe with cherry tomatoes or regular-sized tomatoes.Substitute the dashi for mentsuyu if you like.The soup also goes well with somen (thin wheat) noodles. Top with wakame or sliced okra! For 3-4 servings. Recipe by marimari kitchen -
Japanese Smashed Cucumber with Umeboshi Japanese Smashed Cucumber with Umeboshi
This refreshing side dish combines crisp smashed cucumbers with the tangy punch of umeboshi. The natural sourness of pickled plums not only adds depth of flavor but also awakens your taste buds and lifts your spirits. A perfect, energizing bite on warm days or when you need a quick pick-me-up.
-
Cucumber with Umeboshi Cucumber with Umeboshi
I received a lot of cucumbers, and while I ate them in the form of salads and pickles, I got tired of those dishes, so I tried making this.Adding bonito dashi stock granules deepens the flavours of the dish.It's alright to use regular sesame seeds instead of roasted ones. Try adding a little sesame oil to enjoy a different taste.Alternatively, julienning or roughly cubing the cucumbers and eating them with cold tofu or noodles is also delicious. Recipe by unihotate -
Sliced Onion with Umeboshi Sliced Onion with Umeboshi
The way to reduce the pungent taste is by cutting at right angles and contact with air. I tried it and it is very effective.By cutting the onion at right angles, it kills the cell and put the pungent component in front. And by spreading in basket on contacting with air blows the pungent taste away. Also the sourness of umeboshi helps to shade off the pungent taste. Recipe by Tanshin funin no ryourinin -
Reduced Salt Shio-Koji Reduced Salt Shio-Koji
I was searching how to make shio-koji quickly when I I found a method where you can prep in the rice cooker. It's pretty much the same as making amazake. Rice Cooker Amazake -Reduced Salt Version -* You can use this immediately, but if possible let it age for 2 to 3 days at room temperature.* Adjust the amount of salt as desired. Recipe by Yuuyuu0221 -
Simmered Sardines and Umeboshi Simmered Sardines and Umeboshi
My mother-in-law taught me that adding umeboshi removes the fishy smell, and make the dish refreshing and delicious.I season it a little bit sweet, taking the saltiness of the umeboshi into consideration, but please adjust it to your liking. Recipe by GELUGUGU -
Simmered Sardines with Umeboshi Simmered Sardines with Umeboshi
I bought some fresh sardines. Of the ten I bought, I used 6 for sashimi, and the rest in this recipe.To tell whether sardines are fresh, look for a taut body, well-defined, glossy scales, and black eyes.They're prone to breaking or falling apart when transferring to a serving plate, so try the process listed in Step 6.It's pretty easy. Give it a try!! Recipe by kumayuki -
Easy Oil-free Boiled Cabbage with Umeboshi Easy Oil-free Boiled Cabbage with Umeboshi
This is a no-oil added dish that's good when you're on a diet.You can add shiitake or shimeji mushrooms for more volume without adding calories. It's great for bentos, but as time passes the color will darken a bit. Green shiso dressing matches well with it, too! For 4 servings. Recipe by Tamochan -
Summer Sauce with Umeboshi Paste and Bonito Flakes Summer Sauce with Umeboshi Paste and Bonito Flakes
I tried making a sauce from umeboshi plum paste to perk up the flavors during the summer.This recipe makes a large amount, so you can start with 1/2 the amount.Please adjust the amount of mirin to your liking depending on the kind of umeboshi you use.You can use this dressing as salad dressing, too! For 4 large servings for a main dish. Recipe by Hokkori-no
More Recipes
- Sophisticated Coffee Jello
- One Skillet Lasagna
- Margaritaville Mambo
- Baked Lentils
- Strawberry and Sakura Mochi
- Easy Hot Milk Zenzai in a Mug
- Rum Raisin Cheesecake
- A Professional Chef's Easy Pacific Saury Rice
- Chinese-style Braised Chicken Drumettes with Daikon Radish and Star Anise
- Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms
Comments