Pickled Umeboshi Plums: A Tangy And Nutritious Delight
Cesar Chien
Buy Urban Platter Japanese Pickled Umeboshi Plums 100g Online at Best from urbanplatter.in
Introduction
Have you ever heard of umeboshi plums? These small, sour fruits are a popular ingredient in Japanese cuisine, particularly when pickled. Umeboshi plums have been enjoyed for centuries in Asia for their unique flavor and numerous health benefits. In this article, we'll take a closer look at how to make pickled umeboshi plums and the many ways you can use them in your cooking.
Ingredient
To make pickled umeboshi plums, you'll need the following ingredients: - 1 pound of fresh, unripe ume plums - 1 cup of sea salt - 1 cup of red shiso leaves (optional) - 1/2 cup of vinegar (rice or apple cider) - 1/4 cup of sugar (optional)
Choosing Your Ume Plums
The key to making delicious pickled umeboshi plums is to start with the right fruit. Ume plums are smaller and rounder than regular plums, with a bright red skin and a yellow-green flesh. Look for firm, unripe ume plums that are still green in color. These will have a higher acidity level, which is essential for the pickling process.
Pickling Salt
Sea salt is the preferred choice for pickling umeboshi plums, as it contains fewer additives than table salt. You can also use other types of salt, but make sure to adjust the amount accordingly. The salt is used to draw out the moisture from the plums, which helps them to pickle properly.
Red Shiso Leaves
Red shiso leaves are a traditional ingredient in umeboshi plums, as they add a vibrant color and a unique flavor to the final product. If you can't find fresh shiso leaves, you can use dried ones instead. Alternatively, you can skip this ingredient altogether and still make delicious pickled umeboshi plums.
Vinegar and Sugar
Adding vinegar and sugar to your pickling liquid can help to balance out the sourness of the plums and add a touch of sweetness. Rice vinegar is the traditional choice for umeboshi plums, but you can also use apple cider vinegar if you prefer. The sugar is optional, but it can help to mellow out the flavor of the plums.
Instructions
Step 1: Preparing the Plums
Start by washing your ume plums thoroughly and removing any stems or leaves. Using a clean cloth, gently dry the plums to remove any excess moisture. Next, take a sharp knife and make a small cut in each plum, being careful not to cut all the way through. This will help the salt and pickling liquid to penetrate the fruit.
Step 2: Salting the Plums
In a large bowl, mix together the sea salt and shiso leaves. Add the plums to the bowl and toss them with the salt mixture until they are well-coated. Cover the bowl with a clean cloth and let it sit in a cool, dark place for 24-48 hours. During this time, the salt will draw out the moisture from the plums and create a brine.
Step 3: Rinsing and Drying the Plums
After 24-48 hours, remove the plums from the salt mixture and rinse them thoroughly under running water. Gently pat the plums dry with a clean cloth and set them aside. Make sure to remove any excess salt or shiso leaves from the plums.
Step 4: Pickling the Plums
In a small saucepan, combine the vinegar and sugar (if using) and bring the mixture to a boil. Reduce the heat and simmer the liquid for 5-10 minutes, until the sugar has dissolved. Let the pickling liquid cool to room temperature. Next, place the plums in a clean, sterilized jar and pour the pickling liquid over them. Make sure the plums are fully submerged in the liquid. Seal the jar tightly and store it in a cool, dark place for at least 1 month before using.
Nutrition
Umeboshi plums are not only delicious but also packed with nutrition. These sour fruits are rich in antioxidants, vitamins, and minerals. They are also low in calories and high in fiber, making them an excellent addition to any diet. Pickled umeboshi plums are a great way to add flavor and nutrition to your meals.
Antioxidants
Umeboshi plums are a rich source of antioxidants, which help to protect your cells from damage caused by free radicals. These compounds have been linked to a reduced risk of chronic diseases such as cancer, heart disease, and Alzheimer's disease.
Vitamins and Minerals
Umeboshi plums are also packed with vitamins and minerals such as vitamin C, potassium, and calcium. Vitamin C is essential for immune system function, while potassium and calcium are important for strong bones and muscles.
Fiber
Umeboshi plums are high in fiber, which is important for digestive health. Fiber can help to regulate bowel movements, lower cholesterol levels, and reduce the risk of colon cancer.
Conclusion
Pickled umeboshi plums are a delicious and nutritious addition to any meal. With their tangy flavor and numerous health benefits, these sour fruits are a staple in Japanese cuisine. By following the simple instructions in this article, you can make your own pickled umeboshi plums at home and enjoy them in a variety of dishes. So why not give it a try and add some umami to your cooking today?