Umeboshi: A Traditional Japanese Pickle to Make at Home

Umeboshi are traditional fermented Japanese pickles made from under-ripe ume—the fruit of Prunus mume, a Japanese apricot. Fermented in a syrupy brine, the firm, raw ume are transformed into soft and mouthwateringly tangy pickles with a reputation as a hangover cure and source of antioxidants. While they are commercially available, homemade umeboshi are next level […]