Umeboshi is a traditional Japanese pickle made from plums. To make homemade umeboshi, you will need the following ingredients: - 2 pounds of green plums - 1 cup of sea salt - 2 tablespoons of red shiso leaves Here are the steps to make umeboshi: 1. Wash the plums thoroughly and remove any stems or leaves. 2. Place the plums in a large bowl and sprinkle them with half of the sea salt. Mix well and let them sit for about 2 hours. 3. Rinse the plums under cold water to remove the excess salt. 4. Place the plums in a clean jar and sprinkle them with the remaining sea salt. 5. Add the red shiso leaves to the jar, making sure they are evenly distributed. 6. Cover the jar with a clean cloth and let it sit at room temperature for about 2 weeks. 7. After 2 weeks, the umeboshi should be ready to eat. They can be stored in the refrigerator for up to a year. Enjoy your homemade umeboshi pickles!
