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0,5 kg de corcoduse verzi,care de abia incep sa dea spre galben
70 gr de sare grunjoasa
1/2 cana de otet alb sau otet de orez sau shochu
Se curata corcodusele de codita si se spala. Indepartati fructele lovite,patate sau stricate.
Se scurg de apa si se intind pe un prosop de bucatarie ca sa se usuce.
Se pun corcodusele intr-un bol de plastic mai mare si se amesteca impreuna cu jumatate din sarea.
Se adauga otetul ,se scutura vasul si se amesteca,apoi se adauga cealalta jumatate de sare.
Se pune o farfurie peste si se adauga o greutate...eu am folosit o caramida,infasurata intr-o punga.
Se lasa cateva intr-un loc intunecat si racoros. O sa vedeti ca iese un lichid ,care se numeste umezu sau otet de ume.
Se pot consuma dupa o saptamana,dar e mai bine sa mai asteptati pentru o aroma mai buna. Tine si ani intregi.
Finally,my recipe for umeboshi has arrived. I have to thank Nona for this,she guided me on Facebook how to do it and I stirred her curiosity as well,if it could be done this way. I'll try it again next year with a smaller version of apricots,I think I'll even make some umeshu. Shiso is recommended in umeboshi,it's not available here,shochu,same problem,so I had to be resourceful and I was so surprised that it worked out.
I made a small batch,since I was doubtfull it'd work and now I'm sorry. These are the plums I used:
0,5 kg or 1 lb green (that just start to change color) plums or ume plums if you're lucky
70 gr coarse salt
1/2 cup white vinegar
Remove the stems from the plums and the ones that are not perfect (spots,blemishes,cuts ,anything that doesn't look perfect)
Put the plums in a large plastic bowl,with a flat bottom and mix with half the salt.Add vinegar,toss and add the rest of the salt.
Cover with a dish and place something heavy on top of it. I used a brick to weigh down.
It's supposed to stay in a cool dark place for 3 weeks but since I made just a small batch to try I thought one week would be enough.
You'll see a liquid forming,which is umezu,meaning ume vinegar. Remove the plums,dry in the sun during the day and return to ume night time. Repeat three days.
It will keep for years in umezu. Enjoy!