British plum umeboshi

Table of contents

British Plum Umeboshi

Experience a delightful fusion of British and Japanese flavors with this British Plum Umeboshi recipe. This dish combines the tartness of traditional Japanese umeboshi with the sweetness of British plums, creating a unique and flavorful condiment that can enhance a variety of dishes. Perfect for adding a tangy twist to your meals, this recipe is both simple and rewarding.

Serving Size and Yield

Makes approximately 1 jar (about 500g) of British Plum Umeboshi.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Cooling Time: 1 hour

Total Time: 1 hour 30 minutes

Ingredients

500g ripe British plums, pitted and halved
100g sea salt
50ml rice vinegar
1 tablespoon sugar
1 piece of kombu (dried kelp), about 5cm
1 tablespoon shiso leaves, finely chopped (optional)

Instructions

Prepare the plums by washing them thoroughly, then pit and halve them.
Mix the sea salt and sugar in a bowl. Rub the mixture over the plums, ensuring they are well-coated.
Layer the plums in a sterilized jar, adding the piece of kombu in between layers.
Pour the rice vinegar over the plums, ensuring they are fully submerged.
Seal the jar tightly and let it sit at room temperature for 1 hour to allow the flavors to meld.
Store the jar in the refrigerator. The umeboshi will be ready to enjoy after a week, but the flavor will intensify over time.
Serve with rice, sushi, or as a condiment to enhance your favorite dishes.

Additional Notes

For a more traditional flavor, add shiso leaves to the jar. If shiso is unavailable, you can substitute with basil for a different twist. Adjust the salt level to taste, but remember that umeboshi is traditionally quite salty.