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