Umeboshi tsukemono is a traditional Japanese pickle made from pickled plums. The ingredients for this recipe include 1 pound of fresh plums, 1 cup of sea salt, and 2 tablespoons of red shiso leaves. To make umeboshi tsukemono, start by washing the plums and removing the stems. Then, place the plums in a large bowl and sprinkle them with sea salt. Let the plums sit for about 2 hours to draw out the moisture. After 2 hours, rinse the plums thoroughly to remove the excess salt. Next, place the plums in a clean jar and add the red shiso leaves. Seal the jar tightly and let it sit at room temperature for about 2 weeks to ferment. Umeboshi tsukemono is a tangy and salty pickle that pairs well with rice or as a condiment for various dishes.
