Following the annual "Homemade Plum Wine"、Let's also challenge "homemade umeboshi" as plum work! This year, I was able to get a splendid 16kg Minami-Takame ome、15kg made it "homemade plum wine"、We will challenge only 1 kg "homemade umeboshi" for home use。The recipe for this "umeboshi" is、It will be a way to make "red umeboshi pickled in granulated sugar" that will have a colorful and fragrant finish! [Ingredients] ・ Yellow-ripe plum (Nankoume) 1 kg ・ Shochu (alcohol content 35 degrees) 100 ml ・ Coarse salt 170 g ・ Granulated sugar 100 g ・ Red purple su (20% of pickled plum) leaves only 200 g ・ Crude salt for red purple su extract (20% of red purple su) ・ 2 storage bottles (1L container) ・ 2 medium lids ・ 1 kg heavy stone ・ Minami high plum ome is arranged so that it does not overlap on top of the colander、Lightly cover newspaper to prevent dryness、Gently ripen in a cool, dark place with good ventilation。It would be good to leave about a week from ome to fully ripe plum。The sign of a ripe plum is、Colored from blue to yellow、When the good aroma of ripe plums that are so fragrant that it can not be said anything, it is complete! Ripe plums do not need to be de-accumulated。Plenty of water in the barrel、Carefully hand wash ripe plums while running water.。Handle ripe and tender pulp carefully and gently! Drilling into a colander、While draining on kitchen paper、Using a bamboo skewer, we will carefully remove the spatula of ripe plums one by one.。Difference from Ome no Heta、The ripe plum spatula can be taken off easily and cleanly.。 Disinfect the storage container by boiling or disinfecting it with alcohol (shochu with an alcohol content of 35 degrees)。 Let's mix granulated sugar with coarse salt。 At the bottom of the preservation jar lay a mixture of granulated sugar with coarse salt。 Put the shochu in a bowl、Dive the ripe plum that has been taken out of the spatula。 Let's carefully arrange the ripe plums submerged in the shochu one step at a time。 We will alternate between ripe plums submerged in shochu and coarse salt + granulated sugar.。 Finally pouring shochu with fully ripe plums、Turn it in。 Put a cup of the size that fits the storage jar as a medium lid、On top of that, put a heavy stone that does not crush the ripe plum。 Sealed、Store in a cool, dark place for about a month until the plum vinegar comes up.。It is OK if the white plum vinegar rises to the top of the ripe plum! I bought one bag (about 1 kg) when Red Shiso was out、Except for the amount necessary for red umeboshi, it will be "red purple su juice"。Red purple su plucks only leaves from the stem。 The red purple su leaves to prepare are、Because it is 20% of pickled plums、This time you need 200g。 Rinse well with running water、Remove dirt and dust、Let's raise it in a colander and keep it moist。 Because the moisture of red purple su causes mold、Remove moisture firmly with kitchen paper etc.。 Sprinkle half a amount of coarse salt for red purple su、While adapting the coarse salt, rub it in and remove the acne.。 When the purple muddy aq comes out、Squeeze tight with both hands、Remove the akuju juice that has come out。Shake the remaining coarse salt、While loosening, rub it again and let out the aku.、Squeeze tightly with both hands again、Let's throw away the juice。 Lightly loosen the red purple su in the bowl、Add about 50ml of white plum vinegar that has come up and let it blend in.。 When you loosen the red purple su, the white plum vinegar is dyed a bright red color、This makes red plum vinegar。 Put the red purple su flat so that it is covered with red plum vinegar and the salted plum in the preservation bottle and cover with the lid。If you remove the red purple su of red plum vinegar a little at this time、It is also possible to make "homemade red ginger"! Let's sleep in a cool dark place for about a month until the dry for the soil at the end of the rainy season.。Day by day、Little by little, the red plum will be colored。 The rainy season has dawned、Expecting a sunny day for about three days、Let's dry it for earth! It is recommended that the colander has an insect repellent net! Soil drying is、(1) Skip moisture、(2) Sterilization with sunlight and heat、(3) Soften the umeboshi、(4) There is a purpose to make the color vivid。 Lay kitchen paper on a large colander、Arrange the plums soaked in red plum vinegar at intervals。 Dried in sunny places、Turn it over several times。It's been too hot lately.、Care must be taken not to dry out too much。Don't forget to dry the red plum vinegar together! Only the first night、Once pickled plum in red plum vinegar、Hang it up again the next morning.。 It is said that the soil drying is three days and three nights.、Take it indoors at night。We will do this work for about 3 consecutive days.。By drying the red purple su soaked in red plum vinegar together、You can also enjoy it as "Homemade Red Purple Su Furikake (Yukari)"! Dried plums、Gradually more wrinkles、A good rule of thumb is、It is OK if it becomes as soft as the earlobe.。By drying the plum in the sun、Excess moisture evaporates and increases shelf life、It turns into a moist pulp.。About the second day、Flour is wiped around the plum、Please be assured that it is a crystal of salt.。 The umeboshi that has been dried for three days and three nights、Once pickled in red plum vinegar with dobon, it revives colorfully! afterwards、In an alcohol-disinfected storage jar、Store in the refrigerator。 Ripen the splendid ome plum and then salt it.、Lay down and put to bed、Up to dry soil、"Homemade umeboshi" to be completed after about two months! Salt and drying、You can also make it to your favorite taste、The good thing about homemade。Take the time and effort、Homemade umeboshi made with plenty of affection、Perfect to accompany rice、It can also be utilized as a condiment。Japan carefully crafted since ancient times、Umeboshi, which has been loved as a health food、Anemia prevention and fatigue reduction effect、Because it also has a fat burning effect、I want to actively take it in!...
