Sloe-boshi (a sacreligious seasonal version of umeboshi)
Sloe-boshi (a sacreligious seasonal version of umeboshi)

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, sloe-boshi (a sacreligious seasonal version of umeboshi). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sloe-boshi (a sacreligious seasonal version of umeboshi) is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Sloe-boshi (a sacreligious seasonal version of umeboshi) is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have sloe-boshi (a sacreligious seasonal version of umeboshi) using 2 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sloe-boshi (a sacreligious seasonal version of umeboshi):
  1. Make ready 300 g sloes
  2. Make ready 30 g salt
Steps to make Sloe-boshi (a sacreligious seasonal version of umeboshi):
  1. Gather up your ingredients. You'll need 10% of the weight of your sloes in salt. You'll also need a jar to ferment them in, and a sandwich bag to act as a weight.
  2. Rinse your sloes
  3. Mix the sloes and salt
  4. Pack them into the jar, then add the sandwich bag on top. Fill it a bit with water to act as a weight.
  5. Now wait. Over the next few days, the liquid will start to leach out of the sloes and mix with the salt to create a brine, which will cover the tops of the sloes. The sloes will ferment in the brine, and after 10 days should be done. Give one a try. Once they're done, drain of the liquid (keep it), and dehydrate the sloes. I'll add steps once I have got this far!

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