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Homemade Umeboshi (Japanese Pickled Plums)
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Homemade Umeboshi (Japanese Pickled Plums)

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
45 mins
Total Time
120 d
Servings: 20 servings
Cuisine: Japanese

Ingredients

  • 450 g plums ripe (yellow) medium-large size (approx 20, Japanese aka ume
  • 80 g salt approx 18% weight of the ume, sea salt
  • 2 tbsp white liquor shochu, sake, vodka or similar - for sterilizing
  • 80 g red shiso leaves perilla/aka shiso
  • 1 tbsp salt for the perilla leaves, sea salt

Instructions

    Cup of Yum
  1. Place 450 g Japanese plums (ume) in a bowl and fill it with water. Gently wash the surface of the plums and remove the stems using a bamboo skewer.
  2. Dry each plum with kitchen paper and place them on a clean surface.
  3. Pour 2 tbsp white liquor into a small bowl, then roll each plum in the liquid and place them in a large sealable freezer bag.
  4. Pour 80 g sea salt into the bag and massage until all the plums are evenly covered.
  5. Push the air out of the bag and seal. Place it in a rectangular container big enough that the plums make one layer without overlapping. Place a plate and weight on top of the bag, it should be double the weight of the plums (450g ume -> 900g weight).
  6. Rest in a cool dry place for 3-7 days and flip once a day to move the salt and juices around the bag. During this time the ume will release umesu (plum vinegar). Once the ume are fully submerged in the vinegar, reduce the weight by half.
  7. Wash 80 g red shiso leaves and cut off the thick stems. Place them in a glass bowl, sprinkle with half of the salt and massage thoroughly. Wear food-safe gloves to protect your hands from staining.
  8. Squeeze the shiso leaves thoroughly to release the foamy astringent water and discard.
  9. Repeat with the other half of the salt and again squeeze out the water. This time, the liquid should be cleaner and more vibrant. Discard and place the washed leaves in a new bowl.
  10. Pour about 125ml of the accumulated plum vinegar from the ume into the bowl of shiso leaves and mix to loosen the leaves.
  11. Pour the contents of the bowl into the bag with the plums and gently massage to spread them evenly.
  12. Push the air out and tightly seal the bag. Cover with a weight equal to the weight of the plums and store in a cool dark place for 1-4 weeks. Flip the bag occasionally for a more even color.
  13. When the weather is forecast to be sunny for 3 consecutive days, arrange the ume on a large tray. Make sure they're not touching or they will stick together. Place in a bright sunny area from morning to mid-afternoon, then return to the vinegar and repeat for 2-3 days.
  14. Pour the leftover plum vinegar into a clean glass jar and add the plums. Rest for 5 days to plump them back up.
  15. You can leave the plums in the vinegar (more juicy and vibrant) or drain the vinegar and use it for other recipes. If the umeboshi is not stored in the vinegar, they will be chewier and lighter in color. (I usually do half in half out.)
  16. Store in a cool dark place for at least 3 months before eating. (The best time to eat is after 6-12 months). Enjoy!