I couldn't get ume plums, so I fermented apricot umeboshi (anzuboshi?) - here's how I did it. What do you think? What would you use them for?
Posted Sep 12, 2023, 11:02 AM UTC
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Strange, that does not look like shiso to me (this is what my shiso looks like). That must be some other variety. Adding citric acid is also a strange decision. why discard the brine after adding the leaves? you can just put the leaves in right from the first step to not waste the umezu. Interesting about the drying step, i've never dried them before. I just leave them in the brine until I want to use them. I have tried many different types of plums, all plums work. Interesting about apricots, might have to try that.
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Yes - I used perilla instead, as I had that in my garden. It's similar.
I agree, I don't know that the citric acid is necessary, since the salt is going to be sufficient to create a selective environment for the desired bacteria at the beginning, and by the time it's done the fermentation provides ample acidity. But it was in all the recipes for umeboshi I found elsewhere - I'm guessing it's an insurance against pathogens, but likely unnecessary.
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18% salt is also very high, after further drying loosing more volume I expect the end result to be extremely salty. I typically do 8% salt, and even this is a bit too salty, but I don't like to go too much lower or you end up getting too much yeast activity.
I don't think the citric acid is for pathogens, I think it is because people desire extremely sour umeboshi.
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Cocktails 🍹 with this?
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That sounds like a great deployment! Any thoughts? Whisky sour perhaps...
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Tequila? Can always sweet up with simple syrup And dilute down with ice cubes!
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Bruh I bought your book last week and it's genuinely amazing, thank you so much!!! Really excited to try making kvass . Keep it up ❤️
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Thank you for taking the time to let me know. I'm so glad you're enjoying it, and good luck with the kvass - it can be unpredictable when you do it as a wild ferment (as per my recipe), but it is delicious.
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bro... you made a full video and you didn't even say how it taste like
You're right! Let me rectify that. It's delicious - super sour, super salty. Probably the sourest thing I've fermented (they're kind of like a fruit version of Warhead candy), so brilliant for bringing brightness to dishes.
I had the umezu brine over a simple tomato salad last night, and it was top notch.
tomato salda... interesting... does it taste similar to the classic umeboshi?
Yes, very similar - the main difference I'd say is textural, and that's at least partially because my apricots were a bit too ripe. Maybe not so surprising, as ume are botanically closer to apricots than plums, I believe.