Reduced-Sodium Umeboshi

• 3 kg Nanko-ume plums
• 300 grams Salt
• 100 ml White liqueur

1. Rinse the ripe Nanko-ume plums really well.
2. Drain, and remove the stem ends.
3. There's no need to soak the extra ripe.
4. Nanko-ume plums to remove their bitterness.
5. Put the ume plums in a bowl, and spray with the white liqueur using a mister.
6. Add half of the salt, and roll the ume plums around to coat in the salt.
7. Put the ume plums into a sterilized storage jar, and add the remaining salt.
8. The weight should be 1-2 kg.
9. If you are using a storage jar, put water in a double-layered plastic bag to make a weight since it's easy to adjust.
10. Store in a cool dark place.
11. Once the liquid comes up, reduce the weight by half.
12. If you want to add shiso leaves, add them here.
13. After 20 days, dry the umeboshi in a sunny place for 3 days.
14. Once they are dry, store them in a container.
15. "How to Dry Umeboshi", "How to pickle red shiso"
16. "Chicken Breast and Mitsuba with Umeboshi Sauce"
17. "My Family's Pickled Plums and Bonito Flakes"
18. "Sweet Onions with Ume & Mayonnaise"
19. "Spring Rolls with Chicken Breast and Shiso".
20. If you use fully ripened Nanko-ume, you can make umeboshi without using a weight.
21. But if you don't add a sufficient amount of salt, the liquid won't come up quickly enough, and this can cause problems.

salt, white liqueur

Taken from cookpad.com/us/recipes/143312-reduced-sodium-umeboshi (may not work)