It’s almost plum season. I’m looking forward to what I’ll make with plums this year.
This is a simple pickled plums recipe that doesn’t dry or use shiso leaves.
Pickled plums can be stored for a long time, so it is convenient to have them in the refrigerator.
At home, I use it as fillings for rice balls, chop it finely and add it to fried rice and pork ginger.
TOC
INGREDIENTS for Pickled Plums
- 500g Japanese plum (ume)
- 90g coarse salt (18% of plum)
- 2 tablespoons shochu/white liquor (35% or higher)
- L size food storage bag
- 1L glass jar
INSTRUCTIONS for Pickled Plums
STEP
Preparation
- Select undamaged, yellow ripe plums. For unripe plums, place them in a flat colander and let them ripen in a cool place for 3 to 5 days.
- Gently wash the plums and wipe off the moisture with a clean cloth. Remove the stem of the plums with a bamboo skewer and wipe the water off the plums.
STEP
Pickle Japanese plums
- Put the plums and shochu/white liquor in a storage bag to mix, then add coarse salt and mix them.
- Place it in a cooking tray and put a 1kg weight on it. Place it in a cool place, and turn it upside down once a day (about 5 days).
- After about 5 days, when the plum vinegar has risen enough to cover the plums, reduce the weight by half to 500g.
STEP
Preservation
- Ready to eat in about a month after pickling. Place the plums and plum vinegar in a sterilized glass jar and store in the refrigerator.
NOTES
・It will be ready in a month after pickling, and the taste will become more mellow over time.
PRESERVATION
・Although it can be stored for a long time due to 18% salt content, it is recommended to consume it within a year.
