Today I want to share with you how to make Umeboshi.
I have already shown you how to make Umeboshi in a traditional way, and this is the second Umeboshi video.
How to make ★Umeboshi★Epic episode!〜梅干しの作り方〜(EP108)[ Ссылка ]
In this video, I'm going to be showing three different types of Umeboshi, one of which is the most simple Umeboshi with 12% salt, without using red-Shiso leaves.
The second one is my all-time favorite, Sweet and Sour Umeboshi.
I will tell you the secret of succulent and juicy Umeboshi.
And lastly, I will be showing Honey Umeboshi by using a Ziploc bag.
This is my first time to try making Umeboshi in a Ziploc bag, but this is going to be an excellent recipe to try making Umeboshi first time.
In this video, I am showing you how to sun-dry and aging.
Hope you like it!
・The most simple Umeboshi
2kg ripe Ume (Japanese plum)
240g salt (sea salt)
※2kg~3kg weight
・Sweet and Sour Umeboshi
1 kg Ume (Japanese plum)
200g salt (sea salt)
1L bottled water (the amount is depend on the container)
・Sweet and Sour Umeboshi brine
1kg rock sugar
1L rice vinegar
Red Shiso Leaves : Recipe below
・Honey Umeboshi
500g Ume (Japanese plum)
50g salt
50g honey
※500g~1kg weight
・Red Shiso Leaves
500g Red Shiso Leaves
2 tablespoons salt(20g)
Umeboshi:
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Thanks! Love from Japan♡
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