How to: Umeboshi & Umeboshi Vinegar

Fermented umeboshi: i love using the vinegar in salad dressings and marinades My favorite way of using umeboshi is to spread it on sushi rice

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% Daily Values based on a 2,000 calorie diet

Step 1

Wash the plums

Step 2

Weigh out the plums

Step 3

Figure out 18-20% of the plum’s weight Weigh out salt (18-20%) In a fermenting jar or crock sprinkle salt then place a layer of plums

Step 4

Sprinkle salt on top of the plums

Step 5

Repeat the layering

Step 6

Make sure u sprinkle salt on the last layer of plums

Step 7

Weigh down with glass weights In 3-4 days check on your plums they should be submerged in their own juices

Step 8

Ferment for a month Optional: close to the 4 weeks mark, you can add perilla leaves, few days of fermentation is all it needs After a month, place your umeboshi on a drying tray and sun dry for 3 days. Make sure: 1. The umeboshis are far apart 2. Sunny day 3. Take out in the morning and bring back inside in the evening If you have are in a cloudy city, you can: 1. Skip the dehydration and place the plums in their juices in the fridge 2. Dehydrate in a dehydrator on 45 degrees celsius for 12hours

Step 9

Once done; place in the fridge. Both umeboshi and umeboshi vinegar. Fun fact; if you forget your umeboshi vinegar on your counter you will notice that it will keep fermenting and bubbling up. We don’t want that, just place in the fridge to slow down the process of fermentation.