It’s ume season again!
I was able to get some pesticide-free ume (Japanese plums), so I started the first stage of pickling.
A wonderfully fruity aroma fills the entire room.
I used 2 kg of ume.
It’s an amount that will probably disappear quickly once we start eating it, but it’s just the right amount for drying on the balcony of our apartment.
I gave the ume a quick rinse and lightly dried them. Then, I placed them in a container, sprinkling salt over them as I went.
I used 400 g of Umi no Shio “Arashio” for 2 kg of ume.
I placed a weight of about 3–4 kg on top. After a few days, ume vinegar (umezu) will start to come out.
Now all I have to do is check on them from time to time and wait until fresh red shiso leaves become available.
Once I add the red shiso and complete the second stage of pickling, it will be time for the traditional sun-drying process known as doyōboshi.
I can’t wait! ♪