Kitchen: Umeboshi Time with Crock & Rocks (+ pickles & jam)

Re: making umeboshi (salted “plums”) – These tart and salty gems come in all sorts of sizes and various styles and are a common part of so many *normal* Japanese dinners. I LOVE em and wanted to try making… thanks to the neighbour’s tree, the chance came, ready or not… 

Requires obviously the sorta plums (in this case from the neighbour’s tree), salt – lots of salt, liquor (a clear fruit liquor made for this sort of purpose)…

plus a big ceramic crock (found in the former chaos of the tool shed), a piece of wood, a couple of rocks, cloth and string.

The plums and salt are layered and layered in the crock after it’s been wiped down with the alcohol… (shirt obv not required :))

Once filled, add some more alcohol…

 

Then put the wood and rocks on top for weight…

Then tie down a cloth, stash it in a cool dry place, shake it daily for the next five days.

Then several other steps involving rubbing and drying and salting and what not… We should be eating them by November.

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Update: in this next phase of their development, have to mix around in the crock daily for five days…

1 day in & already the plums are drastically reduced in size as noted the rock and wood is sunk well into the crock

The liquid is rising up…  

the plums on the bottom are changing dramatically as they are in the bulk of the salty goodness, becoming soft and changing color 

 Anyway mixed up gently to get the ones on top which were still hard, down to the bottom and so on… and stashed back with the rocks on top in a cool dark place.

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Continuing the “Ume Chronicles”…

made a 2 L jar of Ume pickles with a pepper and other spice, salty brine and vinegar

and (without much evidence) also filled up all the containers we could muster with Ume jam, voila: 

Not pictured: Ume syrup/juice.

All the goodness for U & Me.