its long rainy season on this year, when coming Baiu season,its the sign to pickle up plum!! i always put up 10kg plums every year,after a few years Umeboshi is very delicious and mild!!
but for some taihoon and long rainy days, the plum is very expensive than last year, i has bought Nanko-ume (Wakayama super plum) 680-780yen/kg $9,but on this year the same lank plum are sold about 980yen/ $13!!
its expensive....then i search cheaper one,a few kg buy in each case.
i put following my family's traditional recipe,its reducing salt 10%, although usually people put with 15-20% salt.
per 1 kg Plum salt 10%, 80cc distilled spirit;Shochu white liquor for disinfection, a sheaf of red hypersthene.
1.put the plum's debutton softly
2.put plum in water a half hour,don't put more, the plum would be broken when put in.
3.knead red hypersthene with salt. the general receipt explains that don't use with water,but i knead leaves with salt and water to clean up the scum. using and cutting a part of above leaves of the red hypersthene, i don't use the leaf near the root since it is hard.
4.one week later,when rising up plum juice, put knead red hypersthene.
5.just waiting for a year!!
with salt,the red color would change,its little bit dark, but don't worry, the red will rebirth when put it in plum juice.
i am lazy....comb out culm with more carefully.....
this is Japanese ginger pickles with sweat vinegar.
its crisp,very delicious with hot rice!
its put before a week......i failed....it gets moldy.....oh my 3000yen $40....
i tried the recipe 15% salts version without white liquor.....