Umeboshi, or pickled plums, are a popular and traditional tsukemono in Japan. They have a unique sour and salty flavor that pairs well with rice. Here are the ingredients you will need: - 1 pound of fresh plums - 1 cup of salt To make umeboshi tsukemono, follow these steps: 1. Wash the plums and remove any stems or leaves. Pat them dry with a towel. 2. Place a layer of salt at the bottom of a clean glass jar. Add a layer of plums on top, then another layer of salt, and continue until all the plums are used. 3. Press down on the plums to remove any air bubbles and make sure they are fully covered in salt. 4. Cover the jar with a lid or plastic wrap and let it sit at room temperature for at least 2 weeks, or up to 6 months for a stronger flavor. 5. Once the umeboshi is ready, you can store it in the refrigerator for up to a year. Enjoy the tangy and salty umeboshi tsukemono as a condiment for rice or as a flavoring in various dishes.
