| Prep: 3 days | Cook: 3 weeks | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 50 | 0g | 0g | 12g |
| sugars | fibre | protein | salt |
| 11g | 2g | 1g | 18g |
For as long as I can remember, my heart has always found solace in the kitchen. Despite my Midwestern roots that taught me the joy of corn casseroles and beef stews, I always had a place in my heart (and stomach) to explore the myriad tapestry of global cuisine. One of my favorite forays into the world beyond heartland cooking is the Umeboshi – Traditional Japanese Pickled Plums. Crafted with umami richness and an unapologetic punch of flavor, this recipe is a vibrant detour from my usual fare.
A Culinary Adventure Beyond Borders
Being raised in Nebraska and dedicating my Sundays to church, I thrive on comfort, tradition, and familiarity. Yet, I believe that every dish has a story to tell, a tradition to honor, and a community to represent. That’s why the Umeboshi – Traditional Japanese Pickled Plums holds a special place in my cookbook. To me, it’s not just pickled plums; it’s a journey that transcends borders, a bite that tells a tale of a land and culture miles away from the Midwest.
A Nod to Health
Apart from embodying the soul of traditional Japanese cuisine, the Umeboshi brings several health benefits to the table. These pickled plums are known for their alkalizing effect, assisting in maintaining the body’s pH balance. They offer a rich source of calcium, iron, and potassium, presenting a delicious way to facilitiate digestion, reduce fatigue, and prevent premature aging. While the recipe does require sea salt, it is in line with the American Heart Association’s daily recommendation when consumed in moderation.
This recipe can be a unique and delightful pairing with both Asian and non-Asian dishes. The tangy taste and salty-sour undertones make Umeboshi a wonderful match for salads, rice dishes, and even poultry. If you’ve enjoyed Greek Tzatziki or Korean Kimchi, you’ll find an exciting similarity here, given their shared quality of acidity and depth of flavor.
So why do I love this recipe? It’s a blend of tradition and exploration, of familiar and unfamiliar. It brings a piece of Japan to my Midwestern plate while underscoring the universal love for food that binds us all. I hope you enjoy making and eating it as much as I do.
What You’ll Need
- 2 pounds of unripe Ume (Japanese plums)
- 1 cup of sea salt
- 6 leaves of red shiso (perilla)
- 1/4 cup of salt for red shiso
- 2 cups of white liquor (Shochu of 35% alcohol)
Method
Step One
Wash the Ume plums and remove the calyx using a bamboo skewer. Place them in a bowl and set aside for a while until dry.
Step Two
Once the plums are dry, place them in a large jar. Sprinkle the sea salt over the plums, then shake the jar to spread the salt evenly. Close the lid and let it stand in a cool dark place for about a week.
Step Three
During this week, stir the plums and salt once a day to ensure an even fermentation process. After about a week, the plums will release their juice and the juice (Umezu) and the plums should be submerged in it.
Step Four
While waiting for the plums, prepare the red shiso leaves. Rinse them in water and remove the water with a salad spinner. When the leaves are dry, mix them with 1/4 cup of salt. Let this mixture stand for a day.
Step Five
Rub the salted shiso leaves with your hand to release the red color. Then, put the shiso mixture into the jar with the Ume plums. Add the white liquor to the jar, make sure the plums are submerged in the liquid.
Step Six
Seal the jar tightly and store it in a cool, dark place. Let the Umeboshi develop their flavor for at least a year.
Step Seven
After a year, you can move the Umeboshi into a smaller jar with enough Umezu to keep the plums submerged. Consume within 2 years for best taste and quality.
