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Salted plums

by Richard Bainbridge
  1. Salted plums
Item 1 of 1
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This is a unique and unusual method of preserving plums at the peak of their season and is a popular technique in Japan (where the salted plums are known as umeboshi). When ready they can be chopped and stirred through a salad or puréed and served as an accompaniment to game (as Richard does here).

First published in 2019
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Ingredients

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SAVE RECIPE

Equipment

  • Sterilised 1l jar

Method

1
Layer the halved plums and salt in a sterilised jar
2
Seal the jar, then turn upside down once or twice to make sure the plums are evenly coated in salt
3
Leave the plums in a cool dark place for 2 weeks, turning every other day
4
After two weeks the plums will be ready to serve. You can either eat them as is, or rinse under cold running water to lower the salinity a little. The plums should keep for at least a month in the fridge
First published in 2019
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Richard Bainbridge

With a background in classical cooking in Michelin-starred kitchens, Richard Bainbridge returned to his home city of Norwich to open Benedicts, a renowned restaurant which serves Norfolk produce cooked with passion, playfulness and creativity.

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