Back in June I went to my favourite cooking class and definite happy place and learnt how to make Umeboshi, a Japanese salted, pickled plum. It is quite a process. We prepared the plums back in June and left to pickle in the brine. It is now October and I finally started the drying process. After 3 days drying, I store for another month before eating!
These photos are in response to Cee’s Compose Yourself challenge
Yoroshiku Onegai shimasu