Hachimitsu Umeboshi

Thoroughly wash 1000g of ume under cold running water. Carefully remove the small stem (heso) from each ume using a toothpick or skewer. Prick each ume several times with a skewer to allow for better absorption.

In a large, sterilized pickling jar, layer the prepared ume with 120g of sea salt. Ensure an even distribution of sea salt. Place a weight (such as a clean plate with a heavy object) directly on top of the ume to press them down.

Store the jar in a cool, dark place for 7 to 10 days. During this time, the ume will release liquid (umezu), and the plums will soften.