To salt preserve plums (specifically, ume plums for making umeboshi), you layer the plums with salt in a sterilized container.
Here's a more detailed breakdown of the process:
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Preparation:
- Wash, drain, and thoroughly dry your ume plums.
- Carefully remove the stems from each plum using a cocktail stick or similar tool. This step is important to prevent mold.
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Layering with Salt:
- Use a deep, sterilized container (glass, ceramic, or food-grade plastic are suitable). Sterilization helps prevent unwanted bacteria growth.
- Begin by arranging a layer of ume plums at the bottom of the container.
- Cover this layer of plums completely with salt.
- Repeat this layering process: plums, then salt, plums, then salt, etc.
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Salt Quantity:
- Use approximately 2/3 of your total salt quantity for layering the plums. The remaining salt will be used later. The exact amount of salt needed depends on the weight of the plums; a general guideline is 15-20% salt by weight of the plums.
By following these steps, you create a high-salt environment that inhibits bacterial growth and preserves the plums. The salt draws moisture out of the plums, initiating the pickling process. Subsequent steps usually involve weighting the plums to extract more moisture and fermenting the plums over time.
