Two Ways to Make Umeboshi, the Pickled Plum You’ll Want to Add to Everything
There are two reasons to make umeboshi, the sour pickled plums that mellow out the longer you keep them. There’s the plums themselves, but you’ll also be rewarded with umeshu, a salty, plum-flavored violet liquor that you get as a byproduct of the process. I value them equally, and I’m going to explain two ways to…
