Easiest Way to Make Umeboshi- Japanese pickled plums / salt-preserved plums Favorite

Hello everybody, welcome to my recipe site, If you're looking for recipes idea to cook today, look no further! We provide you only the perfect Umeboshi- Japanese pickled plums / salt-preserved plums recipe here. We also have wide variety of recipes to try.

Before you jump to Umeboshi- Japanese pickled plums / salt-preserved plums recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

We all know that, in order to really be healthy, nutritious and balanced diets are important as are good amounts of exercise. However, we do not always have the time or the power that this type of lifestyle demands. At the end of the day, almost everyone want to go home, not to the gym. People crave sweets and salts, not veggies (unless they are vegetarians). You will be delighted to discover that getting healthy doesn't have to be hard. With practice you can get all of the nutritional requirements and the physical exercise that you need. Here are some of the best methods to be healthy.

Be sensible when you do your grocery shopping. When you make wise choices at the grocery store, your meals will get much healthier immediately. Think about it: you aren’t going to want to deal with a busy store or a long drive through line at the end of the day. You’re going to go home and use what you have on hand. Make sure that what you have at home is nutritious. In this way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are a whole lot of things that factor into getting healthy. Extensive gym visits and directly defined diets are not always the solution. It is the little things you choose each day that really help you with weight loss and becoming healthy. Make sensible choices every day is a great start. Trying to get in as much exercise as possible is another. The numbers on the scale aren't the only indicator of your healthfulness. You need to help make your body as strong you can make it.

We hope you got benefit from reading it, now let's go back to umeboshi- japanese pickled plums / salt-preserved plums recipe. To cook umeboshi- japanese pickled plums / salt-preserved plums you need 4 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Umeboshi- Japanese pickled plums / salt-preserved plums:

1. Use 2 kg of ripe plums.
2. You need 300 g of salt.
3. Provide 300 g of Red shiso leaves (if you have).
4. Use 2 Tbs of salt.

Instructions to make Umeboshi- Japanese pickled plums / salt-preserved plums:

1. Wash plums gently, remove hulls with a bamboo stick, and dry well with paper towels one by one. Please make sure the plums are dried well otherwise the moisture of plums will cause growing mold in the jar..
2. Place the plums in a clean jar, add the salt and mix well with a sanitized spatula or your hands with gloves on to make sure that inside of the jar is kept clean. Put plastic wrap over the plums (making it stick to the surface of the plums) and put a drop lid or flat plate on the plastic wrap. Then put 4kg weight on the plate. A few days later, you will see some quantity of water may be released from the plums, then reduce the weight to 2 kg. Leave it for a week in cool, dark place..
3. One week later, you will see a lot of water released from the plum and find red shiso begins on the market.Remove the stems from the red shiso and wash it. Place the leaves into a bowl, add of salt and rub it with your hands and squeezing the leaves to remove any moisture. Do the same thing again with the last salt..
4. Place the leaves into a clean bowl, add 1 cup of plum juice from the jar, mix well and put it back on top of plums in the jar. Put plastic wrap over it again (making the wrap stick to the surface of the shiso leaves) and put back the drop rid or flat plate on. No need to put the weight this time. If the jar has it's own lid, put the lid on..
5. When the rainy season is over (a few weeks later from the red shiso is added to the jar), take all the plums and the red shiso leaves out from the jar, place them onto sieves or flat strainer and let them spread over sieves in a single layer. Let them sun dry, from a few hours, up to 3 days..
6. Please keep the liquid. we call it ume-zu(plum vinegar) and you can use it for cooking as you use vinegar for your cooking..
7. The dried plums should be kept in a sanitized jar with lid and will remain good for many years. Put the dried shiso leaves in a food processor and make it into coarse powder, then it'll be delicious furikake seasonings. (Furikake is toppings for rice. You can sprinkle furikake on your rice).

Initially, the preserved plums are actually yellow, not the familiar red you typically see Umeboshi. Ume (梅) or umeboshi (梅干�) is Japanese salted plums or Japanese pickled plums. It is a popular kind of Japanese pickles (Tsukemono) and they are extremely sour and salty. We usually serve umeboshi with rice or rice balls (onigiri). Among all kinds of umeboshi, Nanko Plums (�高梅 �ん�.

If you find this Umeboshi- Japanese pickled plums / salt-preserved plums recipe useful please share it to your friends or family, thank you and good luck.