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How to Take Some Salt Out of Umeboshi
Traditional umeboshi made with 20% salt become milder after soaking in water. Soaking times, the salt level you end up with, and how to store them afterwards — based on information from Tanabe, Wakayama.
Traditional umeboshi are made with about 20% salt. Using less salt makes mould more likely, so growers recommend pickling with the full amount of salt and soaking out some salt before eating. Here is the method from the Kishu Tanabe Ume Promotion Council.
How to do it
- Put 200 g of plain salted umeboshi (about 8–10 large ones) and 1 litre of water in a wide, shallow container. Lukewarm water (30–40°C) works faster.
- Soak for 30 minutes to a few hours, to taste, then drain in a sieve for 1–2 hours.
Soaking time and salt level
| Soaking | Approximate salt |
|---|---|
| Overnight (about 8 hours) | about 14% |
| About 12 hours, change the water, then another 12 hours | about 5–10% |
Keep them in the fridge
Once the salt is reduced, umeboshi no longer keep well. Always store them in the fridge and eat them within about a week.
If you buy umeboshi in Japan, compare the salt on the label: see how to read umeboshi labels.
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