Umeboshi

What to get ready

• Apricot 1.8 lb
• Coarse salt 5.6 oz
• Perilla leaves 40 leaves

Method

1. 1 Choose apricots that are just ripe and turning yellow, wash them thoroughly, and then soak them in cold water overnight to reduce the astringency.
2. 2 Remove the stems and dry each fruit thoroughly, as any remaining moisture will cause mold to grow.
3. 3 Arrange the apricots in a jar, alternating layers with coarse salt, place a heavy object on top, and let it sit until the apricot juice completely covers the fruit.
4. 4 Crush red perilla leaves with salt to extract the bitter juice, then discard the juice and mix the leaves into the jar to give the apricots a red color.
5. 5 After about a month, expose the apricots to sunlight for three days, then return the apricot juice to the jar and store it in a cool place.