Fennel Umeboshi Pickle

Quick and easy pickle using Umeboshi Plums. Umeboshi is a Japanese apricot plum, pickled in sea salt. 

Ingredients

• ½ fennel
• 1 whole plum Clearspring Organic Japanese Umeboshi Plums

Method

1. Slice the fennel with a mandolin or with a knife.
2. Take an umeboshi from the jar, discard the stone/pit and finely chop the plum into tiny pieces.
3. Add the sliced fennel and umeboshi plum into a large bowl or in a ziplock bag and massage until it is coated with the umeboshi plum.
4. Leave to pickle in the fridge for a couple of hours or overnight.
5. The fennel will soften as you pickle it for longer.

Note Use within 3-5 days from preparing. 

All Clearspring recipes are 100% plant-based, using Organic products where possible and refined sugar-free.