Salted plums
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).
Method
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
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Salted plums
