Pickled Plum (Umeboshi) Recipe [Japanese Tradition] | Oyatsu Lab.

Pickled Ume (plum) should be one of the traditional and unique Japanese food. We used ripe ume from Wakayama where is famous for good Ume (Nankobai).

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Ingredients
・10kg Ume Plum
・2kg Salt
・10L Water
・Shochu (Japanese Alcohol)

We bought Ume from the following shop.
https://fushimura.net/

ーRecipeー
1.Wash ume and remove stem from them.
2.Make 3% salt water (300g salt for 10L water) and put 1 into it to remove lye. Leave them for 2 hours.
3.Prepare 17% salt calculating from weight of Ume (1.7kg salt for 10kg Ume this time). Disinfect Ume and put salt on those (Have salt into parts where stem was). Put Ume into a barrel with the part where stem was on bottom.
4.Add the rest of salt into the barrel and weigh down. Leave for 1.5 months.
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Title
Pickled Plum Recipe (Japanese Tradition)
Receta de Plum en escabeche (tradición japonesa)
मसालेदार बेर पकाने की विधि (जापानी परंपरा)
Receita Pickled Plum (tradição japonesa)
Маринованные сливы Рецепт (японская традиция)
In Essig eingelegte Pflaumen-Rezept (Japanische Tradition)
مخلل البرقوق وصفة (التقليد الياباني)
Resep acar Plum (Tradisi Jepang)
สูตรดองบ๊วย (ประเพณีญี่ปุ่น)
Pickled Plum Recipe (Tradition Nhật Bản)