How do you make Umeboshi? This is how to make Japanese Umeboshi!
In Japan, ume trees have been carefully harvested to make ume dried when ume trees grow on ume trees.
This time, it is a recipe how to umeboshi that can be easily done at home.
It can be soaked in a storage bag with a zipper, so there is no need to prepare containers and weights, and there is no space.
Then I will tell you how to make Umeboshi.
How to make Umeboshi
[Ingredients(Easy to make)]
Ume（Japanese apricot）…1Kg
Salt…130g(13% of the weight of ume）
Sugar…65g
Zippered storage bag
Anyone with a zippered storage bag can easily try to make dried umes.
Ume
How to make Umeboshi
Wash plums immediately before placing in a bowl to pickle; soak in water for 30 minutes to 1 hour to remove scum. Drain well, wipe each one with kitchen paper and remove the heft with a bamboo skewer.
Put into a storage bag with a zipper.
Since this time you will make it with 13% salt, put salt and sugar into the storage bag, remove air and seal tightly.
Move the bag every day. (Turn it over). After a while, the plum vinegar will come out and turn it evenly. If there is air in it, remove it. Repeat this process for about 3 weeks and it is done.
Umeboshi in zippered storage bag.
Place in a cool place away from direct sunlight.
[Sun-dried]
dried ume.
About three weeks, wait for the rainy season to end and fine weather for three days. Leave it for 2 days, dry in the sun at noon, and leave it in the house at night. Turn upside down on the morning of the 3rd day and complete it after drying for a day.
The remaining plum vinegar should be preserved and used for cooking.
If the umes are blue, leave them ripened for 2-3 days without washing, then pickle them after they turn yellow.
Umeboshi is acidic and may be altered if placed in a plastic storage container.
It is recommended to preserve glass bottles that have been boiled and disinfected.
Ume vinegar made with umes can be pickled with ginger. It can also be used to make sushi rice by adding sugar.
Since Japanese food is not wasted, we will make full use of it.
Umeboshi
Umeboshi is delicious because it takes time and effort.
Long-term storage is also possible, so it can be used in the refrigerator when needed.
When you come to Japan, be sure to eat umeboshi!
(There are many countries where you can't take home from Japan because Umeboshi has seeds. Please be careful when buying.)
How do you make Umeboshi? This is how to make Japanese Umeboshi!
In Japan, ume trees have been carefully harvested to make ume dried when ume trees grow on ume trees.
This time, it is a recipe how to umeboshi that can be easily done at home.
It can be soaked in a storage bag with a zipper, so there is no need to prepare containers and weights, and there is no space.
Then I will tell you how to make Umeboshi.
