UMEBOSHI

TIMELINE

Salting: ~2 weeks

Seasoning: ~2 weeks

Drying: 3 days

Maturing: recommended 3-12 months (or more!)

EQUIPMENT

Wide mouth Glass jar, crock or other food-safe vessel.

Toothpick or skewer

Ziplock bag

Pickle weights approximately 2-3x weight of ume (see options in recipe)

Drying mats or dehydrator

Scale

INGREDIENTS

Ripe ume fruit (measure the weight with a scale to calculate your salt) Sea salt (8-10% of the total weight of ume)