Salted plum with fermented rice puree

I bought some salted plums (Umeboshi) when traveling in Japan earlier, unfortunately are really very salty and hard to use. So while making fermented rice, I thought of adding fermented rice to these salted plums, to add sweetness and bulk to form a puree. 

Salted plum with fermented rice puree

At the end I need to add a lot of fermented rice (3 times the volume of salted plum, to reduce the saltiness in order to use as a savory sour, umami pickling/seasoning ingredient.  

Salted plum, fermented rice puree with khol rabi and raddish

Then this salted plum with fermented rice puree is very easy to use, just mix with cut up vegetables, marinate for half an hour to soften, and is delicious to eat. 

Salted plum, fermented rice puree with fennel, raddish and Calendula petals