At first I started making umeboshi using the method my mother taught me, but I gradually reduced the salt concentration and this year I tried 5%.
Last year I made umeboshi with 8% less salt, and I still keep them at room temperature and enjoy them.
I use Nanko-Ume plums, which are from Wakayama, Japan. Recommendation.
They are large and very tasty.
I have been learning how to make umeboshi in my own way, and I recommend Ziploc for beginners.
You have to be careful with dried plums until they are dried in the sun, but with Ziploc, they are not exposed to air very much, so they are less likely to get moldy.
I have made them so far, and I think you should do sun-drying.
As the farmer said, it makes them taste better.
When I make them myself and dry plums in the sun, I feel that they taste good and are safe, as an instinctive thing of living creatures.
For reference, here are some videos from channels I refer to and respect in making dried plums.
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23 июл 2022
