Tag Archives: ume

Kitchen: Ume vinegar, syrup & cordial (bottling etc)

[continuing from: Kitchen: Umeboshi Time with Crock & Rocks (+ pickles & jam)Kitchen: Umeboshi update (drying after salting, before salting again) &  Umeboshi update, part 3 (adding shiso and back into the crock}

Ume Chronicles continue (catching up from April 16, 2021)

Last year June, we harvested a load of Ume (Japanese small sour plums of a sort) from the neighbour’s tree and made several items while coincidentally waiting for our little baby to arrive (as you can see from my *sophisticated labeling system*, was started June 16) Oh and the baby arrived a  few days later on June 23rd).

Continue reading Kitchen: Ume vinegar, syrup & cordial (bottling etc)

Kitchen: Kaki (persimmon) vinegar (filtering & bottling)

Kaki Vinegar, Bottled-up (catching up from April 21, 2021)

Kaki (persimmons) are all around us here in Okayama so we end up with bushels > I’m finding every which way to use: from jam to dried to pickled/lacto-fermented and specifically today, vinegar.

While getting the kitchen ready for construction, so… figured should bottle the batch started last year. 

Started by stashing a bunch of chopped up, unwashed persimmons in a big glass jar with “the mother” from some apple cider vinegar – weighed down with rocks to keep submerged – last year in November (as seen on label above). Continue reading Kitchen: Kaki (persimmon) vinegar (filtering & bottling)

Kitchen: Ume Ferments and Garden Veg ~ round-up

Harvesting Ume: Ryoko Olson in her professional environment climbing trees (note her awesome boots and toolbelt), trimming branches and raining down Ume. No cape required for this superhero! She totally re-did the tree & harvested the fruit while talked to neighbour obaachan & held basket.

Yeah, we filled up a whole laundry basket, seriously, plus some other baskets for neighbors etc. Continue reading Kitchen: Ume Ferments and Garden Veg ~ round-up

Kitchen: Umeboshi update, part 3 (adding shiso and back into the crock)

Kitchen: Umeboshi update / adding shiso

[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.

Kitchen: Umeboshi update / mixing shiso gently

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.

Kitchen: Umeboshi update / wood and rocks on top…

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

Kitchen: Umeboshi update / tie a cloth to the top…
Kitchen: Umeboshi update / crock lid back on…
Kitchen: Umeboshi update / into a cupboard and wait

Wait. Carry on. #pardonbrevity

Summary:

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