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LOCATION: Recipes >> Asian >> Umeboshi 01

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Umeboshi

4 1/2 lbs ume just starting to turn yellow
1 2/3 cups salt (20% of weight of ume)
1/2 cup shochu (white liquor)
Wide mouthed pottery or glass jar (2qt capacity at least)

Wash ume well. Let stand overnight in ample waer. Drain and pat
dry carefully. Sterilize the pickling container, the drop lid-
and the weight with boiling water.

Pour almost all of the shochu into the container, reserving 2 tsps.
Place the ume in a bowl. Sprinkle with 1 2/3 T salt and mix well.
Sprinkle with the 2 tsp shochu remaining and mix well.

Place the salted plums in the pickling container. Pour on the
remaining salt. Cover with a drop lid and weight with 10 pounds
(twice the weight of the plums). Cover container with a protective
sheet and keep in a dry, dark, cool place.

After 2 days, the liquid will increase. This is called "white ume
vinegar." If the liquid does not increase, either there is not
enough salt or the weight is too light or both. Increase either
or both in small amounts. When the liquid increases, reduce the
weight by half. Cover again with a protective sheet and keep in
a cool, dark, dry place 1 month.

Remove plums and place on a clean screen or openwork basket. Dry
outside in the sun 3 days. After the plums have been dried, they
are ready to eat.

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