Umeboshi is ume pickled (tsukemono) in salt (shiozuke, a type of tsukemono that pickles through salt). To do this, it is advisable to choose the ume when it is green, normally at the beginning of summer, since it is a summer fruit that we can only find until the end of September, therefore the preparation of umeshu in Kenshô is carried out during the summer. Once we have the ume, we clean them with water and mix them well with salt. Purple shiso leaves (akajiso) are added to this mixture, with this we manage to improve its flavor, red color and its nutritional properties. On top of the akajiso, some weights are applied to force the fruit to expel the juice that will act as a preservative for the ume during the months that it will be fermenting and it is left to ferment until the juice covers all the umeboshi and it has a clear smell. vinegar.
The result is umeboshi, which is a reddish and wrinkled ume with sweet, sour and bitter flavors. It is a good substitute for salt, as it is a salty ingredient, although it is mainly consumed for its medicinal properties. In Japan it is very commonly used as a home remedy to cure colds, but it is also worth noting that
alkalizes the blood, thanks to its citric acid, which helps break down lactic acid.
Fights fatigue, thanks in part to regulating blood acidity.
Helps reduce cholesterol.
As a good probiotic, it helps digestion, whets the appetite and raises the immune system.
And it helps fight hangovers, with interesting benefit.
