Reduced-Sodium Umeboshi.
You can have Reduced-Sodium Umeboshi using 3 ingredients and 12 steps. Here is how you cook it.
Ingredients of Reduced-Sodium Umeboshi
- It's 3 kg of Nanko-ume plums.
- Prepare 300 grams of Salt.
- Prepare 100 ml of White liqueur.
Reduced-Sodium Umeboshi step by step
- 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..
- 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..
- Put the ume plums into a sterilized storage jar, and add the remaining salt..
- 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..
- 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..
- After 20 days, dry the umeboshi in a sunny place for 3 days. Once they are dry, store them in a container..
- "How to Dry Umeboshi", "How to pickle red shiso".
- "Chicken Breast and Mitsuba with Umeboshi Sauce".
- "My Family's Pickled Plums and Bonito Flakes" https://cookpad.com/us/recipes/144177-my-familys-pickled-plums-and-bonito-flakes.
- "Sweet Onions with Ume & Mayonnaise" https://cookpad.com/us/recipes/143306-sweet-onions-with-umeboshi-mayo-sauce.
- "Spring Rolls with Chicken Breast and Shiso". https://cookpad.com/us/recipes/144176-easy-spring-rolls-with-chicken-breast-and-shiso.
- 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..