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Ume recipes

Umeboshi production method

Ingredients:

Ume ripened to a yellow color, 1 kg

Coarse salt (sea salt or rock salt), 200g

Weight (1 liter water bottle or strong plastic bag, 1 kg or so)

Inner lid (can use a plain plate)

Bucket (food grade plastic or enamel)

Plastic bag appropriate for pickles

White liquor (korui shochu), enough to fill a spray bottle

 

Steps

1. Disinfect bucket with boiling water or alcohol and air dry.

2. Wash ume with water and dry well.

3. Spray inside of plastic bag with white liquor.

4. Put ume and salt into plastic bag and mix well. Put in container.

5. Place inner lid and weight on top of bag (the size of the weight will depend on the amount of ume. For up to 2kg of ume, use the same size weight. Over 2kg of ume, use 2kg weight.)

6. Cover bucket with lid and place in cool, dark place for one month.

7. Remove ume, arrange on drying racks so none are touching, and dry in the sun on a clear day for 3 days. Turn the ume over each day. 

8. Place in jar or crock to store.

 

Umeshu liquor recipe

Ingredients:

Unripe ume, 1 kg

Rock sugar, 800g - 1 kg

White liquor (korui shochu), 1.8L (alcohol content must be over 20%, can also use shochu or brandy)

4 liter wide-mouth bottle

Steps

1. Disinfect bottle with boiling water or alcohol and dry.

2. Wash ume with water and lightly dry.

3. Layer ume and rock sugar in wide mouth bottle, then add liquor. Attach lid securely. Label bottle with date.

4. Place in cool, dark place. Occasionally shake bottle to fully dissolve sugar.

5. Umeshu is ready for consumption in 3 months, but will be much more delicious if aged 6 months to 1 year.

 

Ume juice recipe

Ingredients:

Unripe ume, 1 kg

Rock sugar, 1 kg

White liquor (korui shochu), small amount

3 L wide mouth bottle

Steps

1. Disinfect bottle with boiling water or alcohol and dry.

2. Wash ume with water and lightly dry. Freeze for 24 hours until completely frozen.

3. Layer ume and rock sugar in wide mouth bottle. Attach lid securely. Label bottle with date.

4. Place in cool, dark place. As ume begin to thaw, occasionally shake bottle to fully dissolve sugar.

5. Syrup will be extracted in about 7 days. Remove fruit and store syrup in refrigerator. Mix with 4 parts water to 1 part syrup to drink. (You can eat the removed fruit as well. If you mix with milk, it will produce a yogurt-like drink.)

 

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