Disclaimer: This post may contain Amazon affiliate links. Sudachi earns a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.
What is Umeboshi?
Umeboshi (梅干/梅干し) is a traditional Japanese tsukemono (pickle) made by pickling ume “plums” with salt and then drying them in the sun.
The ume tree, scientifically named “prunus mume” originates from China and was introduced to Japan around the 10th century. The trees typically flower in late winter (late January and early February) and produce fruit in June, a few weeks before the start of the rainy season.
Despite often being translated as Chinese or Japanese “plum”, ume are actually more closely related to apricots and are sometimes called “Japanese apricots”. They can be used to make juices, flavor alcohol, pickles and more. For nearly 2000 years, ume have held an important part in both Japanese cuisine and culture. They were even popular amongst Samurai thanks to their energizing properties and belief that they can fight diseases!
Umeboshi Timeline
Since ume are only in season from late May to early July, the timeframe in which you can make umeboshi is very short. Green unripe ume known as “ao-ume (青梅)” appears first and can be used to make ume syrup and umeshu. Small ao-ume can be used to make a crunchy snack called kari kari ume.
From mid-June, the ripe yellow ume called “kanjuku ume (完熟梅)” will become available and these are best for making umeboshi and ume jam. Red shiso (perilla) leaves are also only available from late June to early July, so you need to act fast to get all of your ingredients together before the season ends.
Typically, you would start pickling the ume in salt from mid-June. Once red shiso leaves become available, you can wash them with salt and add them to the ume to give them their iconic red color.
If you cannot find red shiso leaves where you live, it’s okay to omit them and make shiro umeboshi (white pickled plums) with just salt!
How to Eat Umeboshi
Umeboshi are typically eaten with rice. It can be simply placed on top of plain rice, okayu (rice porridge) or used in ochazuke. It is also a common filling for rice balls (onigiri).
I really love umeboshi and enjoy incorporating it into cooking in unusual ways. You can make the flesh into an ume paste and incorporate it into rice, dressings and sauces. You might also be surprised to know that it is often paired with chicken breast in Japan. I’ve even used it in my chicken and umeboshi gyoza recipe!
If you make your own umeboshi, you will also be rewarded with umezu or red “vinegar”. The salt draws out the juices of the fruit to produce the umezu which can be used in drinks, salad dressings or general cooking.
As for the leftover red shiso leaves, you can dry these with the ume and then crush them to make your own yukari-style rice seasoning (check out my recipe). It’s truly a no-waste recipe!
How I Developed This Recipe
Making umeboshi is surprisingly straightforward, but it takes time and needs a few special tools. In my recipe, I tried to keep it as accessible as possible, using common household items like sugar jars for weights, and a freezer bag instead of a pickling jar.
I wanted to make an easy-to-follow recipe for first-timers who might not have the proper equipment to make umeboshi.
Even if it’s your first time, I hope you enjoy this recipe!
Key Ingredients & Tools
- Ume: Japanese “ume” plums are essential for this recipe. The ume should be fully ripe and yellow, not green. If you purchased green plums then let them ripen on the counter for a few days. The ume should be in top condition before pickling, so make sure to discard any with bruises or blemishes. Using bruised plums increases the chance of mold, it’s not worth potentially ruining a whole batch for the sake of saving a few. Also note that ume come in various sizes, I used L size in this recipe.
- Sea salt: Salt is another crucial ingredient for drawing out the juice in the ume and the astringency in the red shiso leaves. I use coarse sea salt for best results and I wouldn’t recommend using any other kinds of salt.
- Aka shiso: Known in English as Red Perilla or Beefsteak leaves, aka-shiso give the umeboshi their beautiful, vibrant red color and also contributes to preserving the plums.
- White liquor: This is used to sterilize the plums and containers used for pickling. In Japan, white liquor (as pictured above) is available. If you can’t find the same thing in your country, vodka or white liquor with at least 35% alcohol percentage are great substitutes.
Tools
- Bamboo skewer: for removing stems.
- Large sealable freezer bag: for pickling (alternatively you can use a large glass or ceramic jar.)
- Two wide containers: If using the freezer bag method, placing the plums in a container will keep the plums still and catch any leaks. The second container is to be placed on top and hold the weights – this will help the weight distribute more evenly.
- Weights: Weighing down the ume with the salt will help draw out the juices (ume vinegar). You can use proper pickle weights, but water bottles or bags of salt/sugar work just as well. The weight should be double the weight of the plums.
- Food-safe gloves: to protect your hands from staining when handling red shiso leaves.
- Large tray or net: for drying the ume.
Curious about the exact brands and products that bring my recipes to life? Discover the brands and ingredients behind my recipes at the Sudachi Amazon Storefront. Explore my handpicked pantry essentials and find your next kitchen favorites!
Jump to Full Recipe MeasurementsVisual Walkthrough & Tips
Here are my step-by-step instructions for how to make umeboshi at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Place the ume in a bowl of warm water and gently wash the surface of each plum. Check for bruises and blemishes, the ume should be in top condition before pickling.
Use a bamboo skewer to remove the little stem at the top.
Dry the surface with kitchen paper or a clean tea towel.
Pour some white liquor into a small bowl. Sprinkle the inside of a sealable freezer bag with a small amount of the alcohol.
Roll each ume in the alcohol before placing it in the bag.
Once all of the plums are in the bag, add the salt.
Gently massage the outside of the bag until the salt is evenly distributed.
Tip: If using a jar, make one layer of plums and sprinkle with salt. Alternate ume and salt in layers until both are used up. Make sure to save a good amount of the salt for the top.
Arrange the plums in a single layer and place them in a wide container. Push the air out of the bag and seal tightly.
Tip: If you don’t have a large enough container, split the plums into multiple bags. The single layer is important for even weight distribution.
The container not only helps prevent leaks, but it also keeps the ume in one place, which will also allow the weight to distribute more evenly.
Place another container (or book of the same size) on top and place weights on top. The weights should be double the weight of the plums. In this case, 450g of plums requires 900g weight.
Rest in a cool dry place for 3-7 days and flip the bag over once or twice a day to encourage even pickling.
During this time, the plums will release juices also known as “umesu” (plum vinegar). Once the plums are completely submerged, you can reduce the weight to the same weight as the plums.
Tip: If using a jar instead of a ziplock bag, open it every few days to release accumulated gases.
Wash your red shiso leaves with water and cut off the thick stems.
Place them in a glass bowl, sprinkle half of the salt and massage thoroughly. I strongly recommend wearing gloves to protect your hands from staining.
Once thoroughly covered, squeeze the liquid out. Discard the foamy and murky purple astringent water.
Add the other half of the salt and repeat. This time, the water should be clearer and more vibrant.
After squeezing the water out, the perilla leaves will be stuck together. Place them in a small bowl and add some ume vinegar from the bag of plums. Gently mix to help loosen up the leaves.
Scatter the leaves inside the bag of ume. The more you spread them, the more even the color. Once all of the leaves are in the bag, add the ume vinegar (which will now be dyed red/purple) back in.
Push the air out of the bag and seal it tightly. Place the bag back in your container and cover with the second container and weights equal to the weight of the ume. Store in a cool dark place for 1-4 weeks and flip the bag occasionally to ensure all the ume are coated in the liquid – this will ensure even coloring and prevent mold from growing.
The plums need at least 1 week to change color. After that, you will need to wait until the weather is forecast to be sunny for 3 consecutive days.
Remove the ume and perilla leaves from the bag and arrange them on a large tray or net. Make sure to keep the accumulated ume vinegar for later use.
I like to cover them with a laundry net to protect them from bugs and animals.
Place them in a sunny, well-ventilated place from morning until mid-afternoon. Turn them over halfway through the day and bring them back inside before sun-down.
You can leave them on the tray ready for the next day, or place them back in the vinegar to intensify the color. Repeat the drying process for 3 sunny days.
The leaves will be fully dried after one day, and you can use them to make yukari-style rice ball seasoning. Simply grind them up either using a mortar and pestle or a mini food processor.
Once the ume have finished drying, it is time to store.
For plump, juicy, and intensely sour umeboshi with vibrant color, place them back into the plum vinegar.
Alternatively, for milder umeboshi with a lighter color, dip them in the vinegar and place them in a dry sterilized jar with an airtight lid. In the picture below, I’ve halved my plums so I can have both types, both are delicious!
You can transfer the vinegar to another container and use it for other recipes.
Although they are safe to eat at this point, it is recommended to wait 3-4 months for the saltiness to mellow out a little. The flavor improves over time, so patience is key!
Enjoy!
Jump to Full Recipe MeasurementsHow to Store
Due to the high salt content, properly stored umeboshi will keep for several years! Keep them in a cool dry place away from humidity.
Tips and Tricks to Prevent Mold
The most common problem when making umeboshi at home is the growth of mold. There are a few common practices to prevent the likeliness of your umeboshi growing mold.
- Don’t use damaged ume: Bruised or blemished ume are more prone to molding. This is because the soft skin allows oxygen into the fruit and becomes an ideal environment for bacterial growth. Once one ume starts to mold, the whole batch is compromised. It’s not worth putting a batch of umeboshi at risk for the sake of a few plums, so discard them if you find any that are questionable.
- Salt percentage: Although umeboshi with lower salt percentages are common in supermarkets (8%, 10% etc), these often contain other additional preservatives. They also need to be refrigerated. Homemade umeboshi are most commonly made with 18-20% salt to avoid spoiling and prolong the shelf life at room temperature. Even people with years of umeboshi-making experience avoid going under 10% as the chances of the ume growing mold is much higher. If it’s your first time, I especially recommend sticking with 18% at the lowest.
- Sterilize equipment: Make sure to use clean, sterilized equipment when making umeboshi. Since I used ziplock bags in this recipe, I sterilized them with alcohol. If using a jar you can use boiling water.
- Correct weights: Check to make sure your weights are no more than double the weight of the plums. If your weight is too heavy then the plums can become squashed and damaged which can result in the growth of mold. On the other hand, the weights should also not be too light otherwise the liquid extraction could take too long, which can also cause mold!
- Store in a cool dark place: This method of making umeboshi has been designed to work even during the hot and humid summers in Japan. Despite this, I recommend keeping them in a cool dry place to reduce the chance of mold growing. Many Japanese homes have underfloor storage for this kind of purpose, but a cool cupboard works perfectly.
FAQ
Umeboshi are extremely sour and salty. It’s an acquired taste, but many people love them. They are often paired with plain rice, which helps balance out the intense flavor. In Japan there are many umeboshi flavored snacks, like potato chips and rice crackers for example.
While umeboshi doesn’t have scientifically proven health benefits, it has been considered a health food in Japan since ancient times and who am I to argue with my ancestors? Many people believe that they help remove toxins from your body, prevent disease, and stimulate appetite and digestion. Ume contains polyphenol and vitamin E which is said to prevent aging of skin cells and blood vessels too.
You know the phrase “An apple a day keeps the doctor away.”? Well, in Japan it’s umeboshi! However, because of its high salt content, it’s recommended to limit consumption to one a day to avoid high blood pressure.
I hope you enjoy this homemade umeboshi recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Pickle Recipes
If you’re interested in Japanese tsukemono, check out some of my other pickles recipes:
- Shibazuke (Purple Summer Vegetable Pickles)
- Fukujinzuke (Pickles for Curry)
- Benishoga (Red Pickled Ginger)
- Gari (Pickled Ginger for Sushi)
Homemade Umeboshi (Japanese Pickled Plums)
Ingredients
- 450 g Japanese plums (ume) ripe (yellow) medium-large size (approx 20)
- 80 g sea salt approx 18% weight of the ume
- 2 tbsp white liquor shochu, sake, vodka or similar – for sterilizing
- 80 g red shiso leaves perilla/aka shiso
- 1 tbsp sea salt for the perilla leaves
Instructions
- Place 450 g Japanese plums (ume) in a bowl and fill it with water. Gently wash the surface of the plums and remove the stems using a bamboo skewer.
- Dry each plum with kitchen paper and place them on a clean surface.
- Pour 2 tbsp white liquor into a small bowl, then roll each plum in the liquid and place them in a large sealable freezer bag.
- Pour 80 g sea salt into the bag and massage until all the plums are evenly covered.
- Push the air out of the bag and seal. Place it in a rectangular container big enough that the plums make one layer without overlapping. Place a plate and weight on top of the bag, it should be double the weight of the plums (450g ume -> 900g weight).
- Rest in a cool dry place for 3-7 days and flip once a day to move the salt and juices around the bag. During this time the ume will release umesu (plum vinegar). Once the ume are fully submerged in the vinegar, reduce the weight by half.
- Wash 80 g red shiso leaves and cut off the thick stems. Place them in a glass bowl, sprinkle with half of the salt and massage thoroughly. Wear food-safe gloves to protect your hands from staining.
- Squeeze the shiso leaves thoroughly to release the foamy astringent water and discard.
- Repeat with the other half of the salt and again squeeze out the water. This time, the liquid should be cleaner and more vibrant. Discard and place the washed leaves in a new bowl.
- Pour about 125ml of the accumulated plum vinegar from the ume into the bowl of shiso leaves and mix to loosen the leaves.
- Pour the contents of the bowl into the bag with the plums and gently massage to spread them evenly.
- Push the air out and tightly seal the bag. Cover with a weight equal to the weight of the plums and store in a cool dark place for 1-4 weeks. Flip the bag occasionally for a more even color.
- When the weather is forecast to be sunny for 3 consecutive days, arrange the ume on a large tray. Make sure they're not touching or they will stick together. Place in a bright sunny area from morning to mid-afternoon, then return to the vinegar and repeat for 2-3 days.
- Pour the leftover plum vinegar into a clean glass jar and add the plums. Rest for 5 days to plump them back up.
- You can leave the plums in the vinegar (more juicy and vibrant) or drain the vinegar and use it for other recipes. If the umeboshi is not stored in the vinegar, they will be chewier and lighter in color. (I usually do half in half out.)
- Store in a cool dark place for at least 3 months before eating. (The best time to eat is after 6-12 months). Enjoy!
Leave a rating and a comment