The umes are back in season, so get yourself down to the supermarket and pick some up. If you go later on at night, you might even get them reduced. This year I have had a go at making ume sour and if you fancy having a go too, here’s how I did it.
I followed the above recipe which came with one of the jars. I doubled the amounts because I got 1000g of umes.
Gather the necessary items (1kg ume, 1kg rock sugar, 800-1000ml vinegar (I used apple) and a 3 or 4 litre container).
Wash and then soak the ume for 3 hours.
Take the little stalk out with a cocktail stick and dry the ume.
Write a note of the date you made it.
Layer the ume and sugar in alternative layers. After this, gently pour the vinegar on.
Put the container in a dark, cool place. Shake every day for the next month and then it should be ready. I will keep you up to date on the progress.
Fancy having a go at making ume juice, see here.
Let me know how you get on.