White umeboshi

This is my seventh year since I started to make Umeboshi.
I haven't created major disaster yet, and I believe that the main reason for this is choosing good plums.

It was June and plum season. This year, I was really strict and selected big, clean, healthy plums so I found only this much.

I cleaned plums and marinated with 18% of salt. I was a little worried if I could get enough vinegar from this amount of plums, but just after two days, plums were submerged under vinegar.

Choosing only healthy, meaty plums payed off!

Red shiso leaves are usually used as red coloring but this year, I omitted (simply because I wanted to do something different).

Wait until September for sunny dry days, and dried them under the sun for three days.

Nice looking Umeboshi, in my opinion.
It's ready to eat, but wait one more year and the saltiness is softened and there is more flavor.