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Umeboshi- Japanese pickled plums / salt-preserved plums
Umeboshi- Japanese pickled plums / salt-preserved plums

Before you jump to Umeboshi- Japanese pickled plums / salt-preserved plums recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers as well as hippies? That has totally changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living much more eco-friendly we won’t be able to fix the problems of the environment. This must happen soon and living in ways more friendly to the environment should become an objective for every individual family. Read on for some approaches to go green and save energy, generally in the kitchen.

Perhaps the food isn’t quite as good when cooked in the microwave, however it will save you money to use it over your oven. Perhaps the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. Countertop appliances will boil water as well as steam vegetables faster than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, nonetheless that is not true. A dishwasher is especially efficient when it’s full before a cycle is commenced. Don’t dry the dishes using heat, make use of the cool dry or air dry options to increase the money you save.

From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Eco-friendly living is not that hard. A lot of it truly is simply making use of common sense.

We hope you got insight from reading it, now let’s go back to umeboshi- japanese pickled plums / salt-preserved plums recipe. To cook umeboshi- japanese pickled plums / salt-preserved plums you only need 4 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Umeboshi- Japanese pickled plums / salt-preserved plums:
  1. Use 2 kg ripe plums
  2. Prepare 300 g salt
  3. Get 300 g Red shiso leaves (if you have)
  4. Get 2 Tbs salt
Steps to make Umeboshi- Japanese pickled plums / salt-preserved plums:
  1. Wash plums gently, remove hulls with a bamboo stick, and dry well with paper towels one by one. Please make sure the plums are dried well otherwise the moisture of plums will cause growing mold in the jar.
  2. Place the plums in a clean jar, add the salt and mix well with a sanitized spatula or your hands with gloves on to make sure that inside of the jar is kept clean. Put plastic wrap over the plums (making it stick to the surface of the plums) and put a drop lid or flat plate on the plastic wrap. Then put 4kg weight on the plate. A few days later, you will see some quantity of water may be released from the plums, then reduce the weight to 2 kg. Leave it for a week in cool, dark place.
  3. One week later, you will see a lot of water released from the plum and find red shiso begins on the market.Remove the stems from the red shiso and wash it. Place the leaves into a bowl, add of salt and rub it with your hands and squeezing the leaves to remove any moisture. Do the same thing again with the last salt.
  4. Place the leaves into a clean bowl, add 1 cup of plum juice from the jar, mix well and put it back on top of plums in the jar. Put plastic wrap over it again (making the wrap stick to the surface of the shiso leaves) and put back the drop rid or flat plate on. No need to put the weight this time. If the jar has it's own lid, put the lid on.
  5. When the rainy season is over (a few weeks later from the red shiso is added to the jar), take all the plums and the red shiso leaves out from the jar, place them onto sieves or flat strainer and let them spread over sieves in a single layer. Let them sun dry, from a few hours, up to 3 days.
  6. Please keep the liquid. we call it ume-zu(plum vinegar) and you can use it for cooking as you use vinegar for your cooking.
  7. The dried plums should be kept in a sanitized jar with lid and will remain good for many years. Put the dried shiso leaves in a food processor and make it into coarse powder, then it'll be delicious furikake seasonings. (Furikake is toppings for rice. You can sprinkle furikake on your rice)

Initially, the preserved plums are actually yellow, not the familiar red you typically see Umeboshi. Ume (梅) or umeboshi (梅干し) is Japanese salted plums or Japanese pickled plums. It is a popular kind of Japanese pickles (Tsukemono) and they are extremely sour and salty. We usually serve umeboshi with rice or rice balls (onigiri). Among all kinds of umeboshi, Nanko Plums (南高梅 なんこ.

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