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Umeboshi- Japanese pickled plums / salt-preserved plums
Umeboshi- Japanese pickled plums / salt-preserved plums

Before you jump to Umeboshi- Japanese pickled plums / salt-preserved plums recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the industry experts, to clean up the natural environment we are all going to have to make some adjustments. These modifications need to start taking place, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, mainly by making your kitchen more green.

Let’s begin with something quite simple, changing the particular light bulbs. This will probably go further than the kitchen, but that is okay. You really need to replace your incandescent lights with energy-saver, compact fluorescent light bulbs. They cost somewhat more initially, but they last ten times longer, and use less electricity. One of the advantages is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will end up at a landfill site. It goes further than just exchanging the lights, though; turning off lights that aren’t needed is actually another good thing to do. The family spends considerable time in the cooking area, and how typically does the kitchen light go on in the morning and is left on all day long. Obviously this also happens in different rooms, not merely the kitchen. Do an exercise if you like; take a look at the amount of electricity you can save by turning the lights off when you don’t need them.

As you can see, there are plenty of little elements that you can do to save energy, as well as save money, in the kitchen alone. Eco-friendly living is not really that difficult. Largely, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to umeboshi- japanese pickled plums / salt-preserved plums recipe. To make umeboshi- japanese pickled plums / salt-preserved plums you need 4 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Umeboshi- Japanese pickled plums / salt-preserved plums:
  1. You need 2 kg ripe plums
  2. Use 300 g salt
  3. Use 300 g Red shiso leaves (if you have)
  4. Use 2 Tbs salt
Steps to make Umeboshi- Japanese pickled plums / salt-preserved plums:
  1. Wash plums gently, remove hulls with a bamboo stick, and dry well with paper towels one by one. Please make sure the plums are dried well otherwise the moisture of plums will cause growing mold in the jar.
  2. Place the plums in a clean jar, add the salt and mix well with a sanitized spatula or your hands with gloves on to make sure that inside of the jar is kept clean. Put plastic wrap over the plums (making it stick to the surface of the plums) and put a drop lid or flat plate on the plastic wrap. Then put 4kg weight on the plate. A few days later, you will see some quantity of water may be released from the plums, then reduce the weight to 2 kg. Leave it for a week in cool, dark place.
  3. One week later, you will see a lot of water released from the plum and find red shiso begins on the market.Remove the stems from the red shiso and wash it. Place the leaves into a bowl, add of salt and rub it with your hands and squeezing the leaves to remove any moisture. Do the same thing again with the last salt.
  4. Place the leaves into a clean bowl, add 1 cup of plum juice from the jar, mix well and put it back on top of plums in the jar. Put plastic wrap over it again (making the wrap stick to the surface of the shiso leaves) and put back the drop rid or flat plate on. No need to put the weight this time. If the jar has it's own lid, put the lid on.
  5. When the rainy season is over (a few weeks later from the red shiso is added to the jar), take all the plums and the red shiso leaves out from the jar, place them onto sieves or flat strainer and let them spread over sieves in a single layer. Let them sun dry, from a few hours, up to 3 days.
  6. Please keep the liquid. we call it ume-zu(plum vinegar) and you can use it for cooking as you use vinegar for your cooking.
  7. The dried plums should be kept in a sanitized jar with lid and will remain good for many years. Put the dried shiso leaves in a food processor and make it into coarse powder, then it'll be delicious furikake seasonings. (Furikake is toppings for rice. You can sprinkle furikake on your rice)

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