[continuing from: Kitchen: Umeboshi Time with Crock & Rocks (+ pickles & jam) & Kitchen: Umeboshi update (drying after salting, before salting again)]

Umeboshi (salted/pickled plums) update, part 3  After 5 days soaking in salt brine > then 5 more drying in outside nets > then back into the salt brine in the ceramic vessel, today added aka (red) shiso to the crock.

Used a pre-prepared/packaged red shiso product rather than foraging (a few other things going on these days #Baby).  This plant adds a distinctive red color as well as texture. Mixed in gently as don’t want to damage the delicate plums.

Placed a piece of wood & two rocks on top of plums, tied on cloth, replaced ceramic lid, back into cupboard.  Evidence follows:

Wait. Carry on. #pardonbrevity

Summary: