Crispy Pickled Plums

Materials (easy to make)

* Koume: 2 kg

* Natural Sea Salt: 200 g

* Dried egg shell... 2 pieces

Preparing eggshells

1. Wash the eggshells well and remove the inner thin film.

2. Dry thoroughly in the sun.

3. Lightly fry in a clean frying pan or heat sterilize in an oven at 100 ℃ for about 10 minutes.

4. Put it in a tea pack or gauze bag.

How to make

1. Wash the plums

* Gently wash the plums and wipe off the water.

Please remove the damaged fruit.

2. Salting

* Put Koume in a sterilized storage container and sprinkle salt all over.

* Add the bag containing the eggshells.

* Lightly shake the container to spread the salt evenly.

3. Place a weight

* Place a weight (about 2 kg) equal to the weight of the ume.

* Store in a cool and dark place.

4. Raise plum vinegar

* Plum vinegar will rise in 2-3 days.

* Lightly shake the container every day to ensure that the salt is evenly distributed.

5. Soaking

Let it soak for 10-14 days.

* The calcium contained in the eggshell makes the flesh of the plum firm and crispy.

6. Preservation

* Once soaked, transfer to a clean storage container and store in the refrigerator.

It will be ready to eat after about a month.

point

* Koume will be more crispy if you use young fruits with a bluish finish.

* Be sure to sterilize the eggshells before use.

* When red shiso is added, it becomes a colorful red crispy plum.

* You can enjoy it deliciously for half a year to a year with refrigerated storage.

Crispy Pickled Plums (Karikari Ume) are a popular Japanese homemade preserve, prized for their crunchy texture and refreshing sweet-salty-sourflavor. 🍑✨# making _ plums # easy # recipe