Umeboshi
"Umeboshi" means pickled plums in Japanese, but umeboshi are actually made with unripe apricots.

I have used plums for this, but my favorite umeboshi is made from wild sloe fruit (blackthorn berries) that I pick from the hedgerows in the autumn. However, you can use plums to make a salty, pickled fruit this is similar. Now, salty pickled fruit may not sound too enticing to you, but it is actually quite good. I especially like it when I am packing a picnic. I add a few "umeboshi" instead of having to remember to pack the salt shaker  The Japanese especially like doing this with the serving of rice, because it makes a nice visual effect to have the round red pickle in the bed of white rice.

Unripe Apricots Umeboshi:
Soak whole, small green unripe apricots in water overnight and discard water.
Put the soaked apricots in a glass jar
Add a few beetroot leaves and some basil. (In Japan they use red shiso leaves for flavor and color. If you can find shiso leaves, use them instead, otherwise, beet root leaves will add the red color and basil will provide a similar flavor.)
Cover the fruit in a brine made of 1 tablespoon of sea salt to each pint of water.
Put a weight (such as a rock) on top of the fruit so that it is held under the water.
Cover with an airlock and let sit for about 10 months (or until the next year's harvest of unripe apricots is available.)
Can be eaten as is from the pickle jar, or air dry them in the sun and put into another jar for storage.
 

Salty, Pickled Plums Umeboshi:

Pack the plums in sea salt or other full-array salt in a glass jar.

Cover with an airlock and leave undisturbed on a shelf at room temperature for a few months to a year. The salt will draw water out of the plums until they look shrivelled prunes and the liquid will collect at the bottom of the jar. When the plums have shriveled up or have stayed in the salt as long as you want, remove them from the salt. Pack more plums in the salt to make another batch or use the salt as salt in some other ferment or condiment.Draw off the salty brine from the jar. This liquid is called umezu in Japan and used as a vinegar substitute. Reuse the salt to make another batch of umeboshi or any other lacto-ferment.

 http://windintheroses.googlepages.com/umeboshi_done.jpg

Put the dried plums removed from the salt pack into a salt water brine made of one teaspoon full-array salt to each pint of water and cover them completely.



When the plums have absorbed all the water and resumed their round shape they are ready to eat and enjoy, or they can be kept on the shelf indefinitely. In Japan, some umeboshi are matured for up to 30 years, so there is no time limit.

To Use:
Put one or two on a plate with food instead of using a salt shaker or you can make a paste from them and use as a spread or condiment with your meals. Umeboshi are especially good with rice. It is believed that umeboshi plums have antibiotic properties and are good for healing various ailments.

Blackthorn Sloe Umeboshi
The sloe fruit of the blackthorn tree is very similar to plums, which are also used as a type of umeboshi. Pick them in the summer and put into a jar. Cover with a brine made of 1 teaspoon of sea salt to each pint of water. Put a weight on top to hold them under the brine. Cover with an airlock and let them sit for about a year. To eat, add a few to any other pickles, sauerkraut or cultured cream you are eating 



 
Salt: Your Way To Health by Dr. David Brownstein. A good book for those who have been told by their doctor to cut down on salt because of high blood pressure, and why natural sea salt is good for you.
Truly Cultured Rejuvenating Taste, Health and Community With Naturally Fermented Foods by Nancy Bentley
Nourishing Traditions by Sally Fallon

free kindle reading applications


Site-Related Products Available For Sale Online
Sea Salt
 Grow Your Own Basil
 2 Liter Glass Jar
 Water Kefir Grains

 Bamboo Steamer
 Rice



Site-Related Products Available For Sale Online in the U.K.
Sea Salt
 Basil
 Kilner Jar
 Kelp Powder
 Bamboo Rice Steamer
 Rice



Table of Contents
adding raw egg to hot liquid || adjust alcohol || airlock || alcoholism || ale || antibiotics questions || apples || arthritis || avatars || balaclava || beans and rice || beets || bone broth || book suggestions ||  bread beer || bread kvass || brew by bottle || brine pickling for beginners || cabbage water || carrot cake || casserole || chocolate || cholesterol || chutney || clay || cleaning stuff || coffee || coloring drawings || coloring pages || condiments || container gardening || cookware || corn || cosmetics || cream cheese || cream of wheat || culturing milk and cream || cure alcoholism? || dandelions || dehydrating || depression era living || dmso || "e. coli infections" || eat dirt || eating less || edible leaves and flowers || eggs || elderberry syrup || EM || evolution || evolution for children || exercise || fast food || fermented malt tea || fermented sun tea || fish, how to filet || fish head soup || fizzy drink || flour || flu || food allergies || food circle || frugal healthy eating || grains || grain-free || green tomatoes || gruit ale || hard iced tea || healthy eating || heartburn and indigestion || home remedies || how to not get sick || ice cream || instant NT || japonica quince, identifying || kefir whey || kelp || kimchi & sauerkraut || kombucha || kvass || lard || lemon pickles || lemon pudding || lifestyle || liver || liver loaf || living on less || lunchmeat || make animated gif || make whey || magnesium || magnesium diy || magnesium oxide || magnesium sulfate diy || mead || mincemeat || minerals || mold || moldy lemon uses || msg || mustard plaster || my drawings || near beer || oneil's shebeen || pekmez || penicillin diy || pesticides || physic garden || pickles || pie crust || plums || POGs || poor richard's ale || pork pie || preserving eggs || publish on kindle || quince cheese || quince curd || quince honey || quince jam || quince soda || quince syrup || radiation exposure || raw beer || raw corn beer || raw fermented fish || raw milk || re-downloading a kindle book || roots beer || salsa || seafood || search natural health sites || search this site || separating egg yolk and white || seven day ale || shoes made of junk || small beer || snacks || soda pop || song of ninkasi || soughism || soup || sourdough beer || sourdough bread || spores (breathing in mold) || sprouting || substitutions || sugar syrup || supplements || survivalism || tea || timeline || tree oils || umeboshi || using frozen || using unset jam || vegetables || vertigo || vitamin C || water || way to lose weight || wheat grass beer || wild food || wild yeast harvesting || wine || yeast starter || yogurt


http://windintheroses.googlepages.com/P_L.gif

The image “http://windintheroses.googlepages.com/emailadd.gif” cannot be displayed, because it contains errors.