Umezu also available without abandoning! umeboshi making (hen the doyoboshi)
Family | Kenia Mcenany | 4 views| It soused on June 26th, the pickled plums of the pad (the pickled plums making Reference) is, but time of the midseason drying did more and more.If it comes to here, completion immediate! It collected concerning the utilization of the midseason drying and the plum vinegar.The where the plum vinegar of the new ginger it soaks and has and gives |
| Procedure of pickled plums making |
| 1 plum vinegar rising, you think that it has entered in a state where the plum has applied immersion almost entirely. |
| It chooses the day when weather is good, in order to the clean basket (anyone who is done yes) which dries, for the plum not to adhere, opening interval a little, one one it arranges. Without throwing away, it leaves the plum vinegar to the container. |
| With the day hatchet whose 2 ventilation are good, 3 day 3 evening it dries, when n/a sun curing it does, it is said that the pickled plums become tastier.The eye which you saw considerably is the wrinkle wrinkle). |
| Occasionally, looking at circumstances, when with the movement of the sun it has become the shade, it makes the place move where basket every day hits.Adopting in the night, just daytime drying, you are not concerned, but when it soaks in the dew, the skin becomes soft. |
| 3 everyday 1 times, the plum is turned over quietly.When it is Japan and China (plum, basket at the time of high temperature), confronting in the basket, because the skin of the ru part is easy to tear, you work in evening and morning. |
| If it passes 43 day 3 evening, it is completion.It is in a state where all plums has wiped the powder white, has become the wrinkle wrinkle. |
| Point |
| if you want to umeboshi is the moist, umezu day by day devoted to the container, you have warmed. therein, returns the dried plum rose, save in a cool, dark place until it is soft of your choice. |
| · homemade plum, i feel quite salty. how salt is a concern, 1use the amount cut in about month, and without salt, please save and use it in the refrigerator (ume was lower salinity is, can not be long-term storage) .
methods and without salt: you nitate a plenty of water in a deep plum. repeated several times according to your preferences, unplug the salt. |
| the following usage of umezu |
| use of umezu
storage jar was boiled (container of vinegar, such as free) umezu to put, 1day, you rely on each bottle in the sun. in the same way as commercially available vinegar, vinegared food, dressing, such as sushi, can be used for cooking. also, try creating a new pickled ginger umezu would suggest? how to make is easy. |
||||||
|
||||||
| 1 cut into appropriate size peel the ginger, the disinfection over shochu. (or, put ginger in hot water was bubbling, 1~2the minute boiled disinfection. ) | ||||||
| 2 container, put the ginger was disinfected, pour the umezu. as it is1after saving is finished in a cool, dark place for about months. goo also snack of beer | ||||||
| umeboshi is easy to make at home, who marked the first time, may be surprised the difference between commercially available umeboshi surely. is quite salty, if you make it is safe at home, what is cheaper than. “what can make yourself, make”this is, it is the basis for saving.
also, citric acid is contained in the plum, also has the effect of fatigue. 1day1individual, ® eating umeboshi is so good for the body! |
||||||
umeboshi making
Additional items from "Family"
|