Homemade Umeboshi (Japanese Pickled Plums)

Homemade Umeboshi (Japanese Pickled Plums)

Prep time: 45 minutes (plus several days for curing)
Fermentation time: 2–4 weeks
Yield: about 1 pound (450 g) umeboshi

Ingredients

• 1 lb (450 g) ume plums (firm, just starting to ripen — yellowish, not green)

• 5 oz (140 g) coarse sea salt (about 10–15% of plum weight)

• 1 oz (30 g) red shiso leaves (optional, for traditional color and aroma)

• 1 tbsp coarse sea salt (for salting shiso)

• ¼ cup shochu or vodka (for sterilizing and flavor)

Equipment

• A non-reactive pickling container (glass, ceramic, or enamel)

• A weight (a small plate and a clean rock or jar of water works fine)

• Sterilized glass jars for storage

Instructions

🫐 Step 1: Prepare the ume

1. Gently wash ume plums, remove stems with a toothpick, and pat dry.

2. Wipe each plum lightly with shochu or vodka to sterilize.

3. Discard any damaged or bruised plums — they can spoil the batch.

🧂 Step 2: Salt the plums

1. Layer plums and sea salt in your container: a layer of plums, then salt, repeating until all are used.

2. Pour any remaining salt over the top.

3. Place a clean weight over them (roughly the same weight as the plums).

4. Cover loosely with a lid or clean cloth.

🕒 Wait 3–5 days at room temperature (around 65–75°F / 18–24°C).
During this time, the salt will draw out liquid — forming a plum brine (umezu).

🌿 Step 3: Add red shiso (optional but traditional)

1. Rinse shiso leaves and sprinkle with 1 tbsp salt.

2. Gently knead until they release their deep purple juice and soften.

3. Add shiso leaves and their juice to the plum jar, mixing gently.
   This gives umeboshi their signature red hue and floral aroma.

🌤️ Step 4: Sun-dry the plums

After 2–4 weeks of fermentation (when they smell fragrant and the brine is deep red):

1. Remove plums and shiso from the brine.

2. Lay them out on bamboo mats or a clean tray in full sun for 3 days, turning occasionally.

3. During nights, return them to the brine for extra flavor and preservation.

🍶 Step 5: Store and age

After drying, return plums (and optionally shiso) to clean jars.
They’ll be ready in about 1 month, but aging for 6 months or more deepens the flavor beautifully.

To Serve

• Eat one with plain rice (a Japanese breakfast classic).

• Chop and mix into salad dressings, marinades, or onigiri fillings.

• Use ume vinegar (the brine) as a tangy seasoning for vegetables or tofu.

Tips

• Too salty? Rinse lightly before eating.

• Too sour? Age longer; the flavor mellows over time.

• If you can’t find ume, try apricots for a Western twist — the result won’t be authentic umeboshi, but still delicious.