Tag Archives: jam

Kitchen: Umeboshi update (drying after salting, before salting again)

umeboshi drying (for 5 days) at Tsuchida Cottage after first 5 days of salt brine

[continuing from: Kitchen: Umeboshi Time with Crock & Rocks (+ pickles & jam)]

I know what you’re wondering, “but Dave, weren’t you doing some salted pickled plums? Don’t tell me the remarkable birth of a perfect little human has distracted you from this important task!“

Don’t worry friends, the umeboshi are pleasantly going through a multi-day drying process after a multi-day salting process and soon, will go back into the salt brine in a ceramic vessel.

Note: If you have no idea what I’m talking about, there’s a complete breakdown of the process at my creative life archive… In short, we started this project in between our “due date” and the actual “birth date” since we stumbled upon a mighty free stash – and it’s a multi-month long process / probably eating them in November. Also made ume jam, pickles, syrup etc.

[Update to the Update]

umeboshi dried in net for 5 days in backyard and under eaves when raining (thanks for parents for moving them as this was all going on while lil Ichiro was being born and whatnot)

also, flipped the little soft plums from time to time, rather gently, while in the net…

then brougt the nets (2) inside and put the treasures back into the ceramic crock vessel (note: we found this crock while tidying up Ryoko’s tool shed)

the salt brine was retained from the original 5 day soak. when first put inside, the plums almost over filled the crock, now barely halfway full…

{not pictured: placed wood and rocks on top of the plums and then a cloth over the opening, tied on, with lid on top/ stashed in cool dark place (outta the way) / now we wait for some time – they smell great}

oh, we need some “shiso” leaf to add red colouring… #semioptional

while i was in the kitchen tending to the umeboshi, rocked out a couple jars of cucumber pickles 

nothing fancy: salt brine with bay/laurel leaf with sometime onion tossed in

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

Diary: Kaki / Permissions, various notes and projects

Kaki (persimmon) perhaps the most under-appreciated fruit (to me at least). So interesting! Looks vaguely like a tomato with colour of an orange, firmness of apple or soft pear sometimes, texture like passionfruit or something – Only drawback is tricky to peel and prepare for clumsy folks (me).

The neighbourhood is loaded with full trees right now – i can’t eat fast enough!

Continue reading Diary: Kaki / Permissions, various notes and projects