Rinse the ripe Nanko-ume plums really well. Drain, and remove the stem ends. There's no need to soak the extra ripe. Nanko-ume plums to remove their bitterness.
Put the ume plums in a bowl, and spray with the white liqueur using a mister. Add half of the salt, and roll the ume plums around to coat in the salt.
Put the ume plums into a sterilized storage jar, and add the remaining salt.
The weight should be 1-2 kg. 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.
Store in a cool dark place. Once the liquid comes up, reduce the weight by half. If you want to add shiso leaves, add them here.
After 20 days, dry the umeboshi in a sunny place for 3 days. Once they are dry, store them in a container.
"How to Dry Umeboshi" (Recipe ID: 616150), "How to pickle red shiso" (Recipe ID: 616161)
"Chicken Breast and Mitsuba with Umeboshi Sauce" (Recipe ID: 672568)
"My Family's Pickled Plums and Bonito Flakes" (Recipe ID: 608205)
"Sweet Onions with Ume & Mayonnaise" (Recipe ID: 1756204)
"Spring Rolls with Chicken Breast and Shiso" (Recipe ID: 650544).
If you use fully ripened Nanko-ume, you can make umeboshi without using a weight. But if you don't add a sufficient amount of salt, the liquid won't come up quickly enough, and this can cause problems.
Story Behind this Recipe
I learned the basic pickling method from my mother, but my friend taught me how to make reduced salt umeboshi.
-Until the liquid comes up to the top, there is a risk of mold growth, so shake the jar everyday to dissolve the salt to immerse the ume plums in the liquid as quickly as possible. -If you live in an area with very high humidity and high temperature, and if it's difficult to control the condition of umeboshi, make them with about 14 % salt.