Steps to Prepare Quick Sodium-Reduced Umeboshi

Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, How to Prepare Ultimate Sodium-Reduced Umeboshi. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Sodium-Reduced Umeboshi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sodium-Reduced Umeboshi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few components. You can cook Sodium-Reduced Umeboshi using 3 ingredients and 11 steps. Here is how you can achieve that.

My husband loves old fashioned, salty and sour umeboshi, and will eat several at a time. I was worried that he was getting too much sodium, so I make these homemade ones with drastically reduced salt every year. I buy a thick, large, brand new/never used before food-safe poly bag to make the umeboshi, so there's no need to sterilize anything and you don't need to worry about mold. Anyone can make this reduced-salt umeboshi this way. If you divide up the umeboshi into less than 1.5 kg batches, you can use the largest size of ziplock bags. Reduced salt umeboshi are tastiest when consumed within a year of making them, so make just as much as you'll eat within that time. Recipe by olive11

Ingredients and spices that need to be Make ready to make Sodium-Reduced Umeboshi:

1. 4 kg Ripe ume plums (unblemished ones)
2. 320 grams Coarse salt
3. 200 ml White liquor

Instructions to make to make Sodium-Reduced Umeboshi

1. Select only the unblemished fruit from the ripe ume plums you have, and wash them in water. There's no need to soak the plums to remove their bitterness. Unripe ume plums should not be used, since they won't become soft.
2. Wipe each washed plum one by one carefully using paper towels. Pry out the stem ends with a bamboo skewer.
3. Measure the ume plums, and then measure out 8% of their weight in coarse salt.
4. Put the ume plums from Step 2 into brand new poly bags, and sprinkle them with the coarse salt. Sprinkle in the white liquor too. Close up the bags with elastic bands while expressing the air out of them.
5. Put the filled bags from Step 4 in a large tub (a packing box is fine). Put plates or pot lids on them, and add light weights (1 to 2 kg). Unopening salt or sugar boxes are convenient weights.
6. Put the container in a place where you can take a look at it frequently until a lot of liquid (ume-su) comes out of the ume plums. Once the liquid comes out, lighten the weights so that the plums don't get crushed.
7. When the plums are completely immersed in the liquid, you don't need to weight them down anymore. Leave the bags as is in the container until the rainy season has ended (after June).
8. When the rainy season has ended, dry the umeboshi in a sunny place for 3 days. You can put the plums back in the liquid if you like, but since they are soft and juicy anyway, I just took them inside.
9. Don't let the umeboshi become wet! Watch out for sudden rains or evening thunderstorms.
10. Done!
11. I used these large ziplock bags, to make 1.5 kg batches of umeboshi. They will exude a lot of liquid (ume-su) in 2 to 3 days. Line them up with the zip side up in a packing box. Take the weights off once the plums are immersed in liquid.

While that is by no means the end all be guide to cooking quick and easy lunches it is good food for thought. The expectation is that will get your own creative juices flowing so that you are able to prepare wonderful lunches for the family without needing to do too horribly much heavy cooking in the process.

So that is going to wrap this up with this exceptional food Recipe of Speedy Sodium-Reduced Umeboshi. Thank you very much for your time. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!