Umeboshi - Salted Sour Plums
I've always thought that the making of umeboshi would involve some mysterious ritual that only dedicated afficionados of this fermented Japanese specialty could accomplish, but thanks to Nancy...
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Cooking tools:
- Dehydrator
- Blender
- Kitchen scale
- Fermentation lid
- Mason jar
- Mixing bowl
- Measuring cup
- Measuring spoon
- Glass bottle
- Airtight container
- Refrigerator
Ingredients
- 5 lbs (2.5 kg) ume, fresh
- 6 1/2 oz. (200 g) sea salt
- 1 Tablespoon sea salt to 1 cup filtered water
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