Umeboshi (Salt-Cured Sun-Dried Ume)

Discard any of the 1000g ume that are bruised, split, or moldy.

Rinse the remaining ripe fruit gently in cold water, remove each stem with a bamboo pick, and dry in one layer on a clean cloth until no moisture remains in the cavities.

Wipe the interiors of two heavy food-storage bags, the catch tray, and tongs evenly with 30ml shochu and air-dry completely.

Wash hands and put on disposable gloves.

Layer the ume and all 200g coarse salt alternately in the first sanitized bag, then roll gently so salt coats every surface.

Expel as much air as possible, seal, place inside the second bag, seal again, and lay flat on the catch tray.

Set a sanitized flat board and a 1kg weight, equal to the plum weight, evenly over the bag.

Keep it in a dark, cool place at 15°C to 22°C. Turn twice daily. When ume vinegar rises to the fruit level within 2 to 3 days, remove the weight and expel air again.

Reseal the bag and turn it gently once daily so every plum stays wetted with ume vinegar.

Age for about 1 month. Each time, inspect for leaks, fuzzy mold, slimy pink or orange discoloration, or rotten odor. If any appears, do not open or taste; discard the entire sealed batch.

When 3 to 4 rain-free clear days are forecast, spread the plums without touching on sanitized drying racks.

Sun-dry for 6 hours daily, turning once midway, and transfer to a clean container at 4°C or below overnight. Repeat for 3 to 4 days.

When surfaces are dry and flesh is soft and chewy, pack plums into a sanitized, fully dry glass jar.

Store at 4°C or below, remove one at a time with clean dry tongs, and do not crack or chew the pits.