Making Umeboshi (Vol.5)

This final step to make Umeboshi needs 3 sunny days. (Both day time and night time)

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Isn’t is a beautiful scene?
Drying pickled Ume plums outside under the sun!! Sun dried Ume = Umeboshi.
In Japan, when rainy season finished, people starts drying pickled ume plums.

While pickling Ume plums with red shiso,
Ume plums would be dyed vivid nice red.
(See Making Umeboshi (vol.4) for previous steps.)

Once they turned to red, just take them from the container and dry them under the sun!
But make sure you check the weather forecast for next 3 days.
Please wear clothe which may be stained red ! And wearing gloves is recommended.

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Take Ume plums gently so that you don’t brake these nicely pickled Ume plums accidentally.
Nice and gently.
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If sudden rain starts, you need to take these inside as soon as possible.
Rain drops may cause the molds or black spots while preserving.
So, these 3 days, you cannot go out 🙂 Be around Ume !!
Have a nice homey day! Maybe gardening. Baking. Cleaning 🙂

It’s worth to do this, because these Umeboshi will last years and years if you store properly!!

After taking all ume plums for drying, red liquid will remain in the container.
This is the true Ume-zu (Plum Vinegar).
You can find it at the health foods store, but this is the free gift for you by making Umeboshi by yourself.

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Making Umeboshi (Vol.3)

Once water from Ume itself comes up to the surface, now you are free from danger of having mold.

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Normally before the rainy season ends, you can find Shiso leaves around you in Japan.
(In Melbourne, these shiso leaves can be found in Chinese market)

 

So! Pick the Shiso leaves.

This gives Umeboshi colour, red! Very red, but they are natural colour.

Picking Shiso leaves from the garden.

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Use only leaves part, so take them from stalk.

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Then wash them well.

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Drain off water.

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Sprinkle salt.

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and rub it with salt.

Look! Now you can see very dark purple colour water. They are harshness, so please don’t use.

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Drain off water well again.

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Now, sprinkle salt again.

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So quick! Done!
Now it’s ready to use with ume!!!

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Continue to Making Umeboshi (vol4)

Red Shiso healthy drink

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Amazing colour. It is natural colour, reaction by vinegar !!
VInegar magic.
It seems Red Shiso (red perilla) is effective for many things, such as improving eye sight, protecting from allergy, beautifying skin, etc !!

Moreover, this drink is yummy and make you refresh.
You can enjoy both hot and cold.

If you have Red Shio, why don’t you try to make this drink?
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It’s easy.
Cook Shiso leaves in the pot.
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Then take all Shiso leaves out from the pot.
You only need this liquid after you cooked Shiso leaves. In another word, Shiso soup?
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Add some sugar.
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Then pour vinegar.
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If you use fruits vinegar, the taste become more mild.
I used Apple vinegar.
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Right after pouring vinegar, you can see the colour changes, from dark brown to amazing red colour.

Pour this liquid into the bottle to store. Keep in cool place.
If you add lemon juice at the end, it become nicer fresh flavor. ( I prefer with lemon!!)

What you made is liquid concentrate ♪
When you drink, just pour a little bit in your glass, then drink with water or soda water.

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In summer, you can put Mint leaves on top with ice cubes.
It is nice refresh drink.
Good for party drink, too.

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Enjoy♪♪