Two Ways to Make Umeboshi, the Pickled Plum You’ll Want to Add to Everything
by Amanda Blum from Lifehacker on (#6CRXE)
There are two reasons to make umeboshi, the sour pickled plums that mellow out the longer you keep them. There's the plums themselves, but you'll also be rewarded with umeshu, a salty, plum-flavored violet liquor that you get as a byproduct of the process. I value them equally, and I'm going to explain two ways to...