Reduced-Sodium Umeboshi

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   ["Rinse the ripe Nanko-ume plums really well.", "Drain, and remove the stem ends.", "There's no need to soak the extra ripe.", "Nanko-ume plums to remove their bitterness.", "Put the ume plums in a bowl, and spray with the white liqueur using a mister.", "Add half of the salt, and roll the ume plums around to coat in the salt.", "Put the ume plums into a sterilized storage jar, and add the remaining salt.", "The weight should be 1-2 kg.", "If you are using a storage jar, put water in a double-layered plastic bag to make a weight since it's easy to adjust.", "Store in a cool dark place.", "Once the liquid comes up, reduce the weight by half.", "If you want to add shiso leaves, add them here.", "After 20 days, dry the umeboshi in a sunny place for 3 days.", "Once they are dry, store them in a container.", """How to Dry Umeboshi"

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