Japanese Pickled Plums (Umeboshi)

Sterilize a jar and utensils with potable alcohol or boiling water.

Remove any damaged plums. Wash the remaining plums, and wipe them dry.

Remove the plum stems and any woody bits, making sure not to damage the fruit.

Cover plums with cold water and let stand overnight.

Drain water and place drained plums in a larger, non-reactive (i.e. glass or ceramic) container.

Evenly layer the salt and plums in the container, making sure the plums are well coated with salt.

Place a non-reactive plate directly on top of plums in their container. Place a weight on top of the plate to weight down the plums—this helps ensure the plums become submerged in brine.

Cover the container with a clean cloth to keep out debris, and place in a cool dark place to pickle.

Check the container after 3 days—pickling liquid should be forming and submerging the plums. There should be no mold growth—if there is a very small amount, you can carefully remove it with clean utensils. It is important to keep the plums fully submerged in the pickling liquid to prevent mold growth and rotting.

Re-weight the plums, and leave to pickle for another 3–4 weeks.

Remove the plums from the pickling liquid, and arrange over a bamboo mat or other woven tray that won't keep the moisture in. Set them outside in hot, dry, sunny weather, and allow them to dry for three full days.

Strain the pickling liquid, and boil it to remove any impurities.

Rub salt into the shiso to remove scum. Squeeze the shiso to remove liquid.

Put the plums, shiso, and boiled liquid back into a clean jar, and store in the fridge.