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Reduced-sodium Umeboshi Recipe

Reduced-Sodium Umeboshi Recipe
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Prepare the ingredients before making Reduced-Sodium Umeboshi in your home. Then, follow these steps below to serve Reduced-Sodium Umeboshi for your family or friends.

Ingredients: Reduced-Sodium Umeboshi

  • 3 kg Nanko-ume plums
  • 300 grams Salt
  • 100 ml White liqueur

How to Make Reduced-Sodium Umeboshi

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Reduced-Sodium Umeboshi in your home by yourself.

    Step 1
  • Rinse the ripe Nanko-ume plums really well. Drain, and remove the stem ends. There's no need to soak the extra ripe. Nanko-ume plums to remove their bitterness.
  • Step 2
  • Put the ume plums in a bowl, and spray with the white liqueur using a mister. Add half of the salt, and roll the ume plums around to coat in the salt.
  • Step 3
  • Put the ume plums into a sterilized storage jar, and add the remaining salt.
  • Step 4
  • The weight should be 1-2 kg. If you are using a storage jar, put water in a double-layered plastic bag to make a weight since it's easy to adjust.
  • Step 5
  • Store in a cool dark place. Once the liquid comes up, reduce the weight by half. If you want to add shiso leaves, add them here.
  • Step 6
  • After 20 days, dry the umeboshi in a sunny place for 3 days. Once they are dry, store them in a container.
  • Step 7
  • "How to Dry Umeboshi", "How to pickle red shiso"
  • Step 8
  • "Chicken Breast and Mitsuba with Umeboshi Sauce"
  • Step 9
  • "My Family's Pickled Plums and Bonito Flakes"
  • Step 10
  • "Sweet Onions with Ume & Mayonnaise"
  • Step 11
  • "Spring Rolls with Chicken Breast and Shiso".
  • Step 12
  • If you use fully ripened Nanko-ume, you can make umeboshi without using a weight. But if you don't add a sufficient amount of salt, the liquid won't come up quickly enough, and this can cause problems.
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