SALTED GREEN PLUMS
A loose, absentminded adaptation of Hachisu’s recipe for umeboshi in Preserving the Japanese Way
Green plums Fine sea salt
1. Weigh your green plums. Then measure out 8% of that weight in fine sea salt.
2. Soak the plums in cold water
3. In the morning, drain them, put them in a large container and cover with the salt. Make sure you don’t cut or bruise the plums as you
distribute the salt.
4. Cover the plums with a clean muslin cloth and put some weights over the cloth.
5. Forget about the plums and move
on with your life.
6. If you’re an organised person and live in California or a non-tropical, non-polluted climate, you should remember the plums after about three weeks. Remove them from the brine that has developed and dry them in the sunshine on rattan mats resting among the plum trees. After three days of sunning, return the plums to the brine.
7. However, if you’re me, you will
continue to forget about the plums. 8. When you do remember the plums three months later, eat them and enjoy. If you’re smart, make an ice cream out of them.
9. Strain the brine and use it as vinegar.