梅干を漬けよう #shorts #umeboshi

梅干を漬けよう #shorts #umeboshi

Unripe plums – Remove stems – Wash thoroughly – Add shochu to lukewarm water – Wash and sterilize plums Put the plums in the container, rub them together to bruise them, put the plums in the container, put salt on top, and wait until the red shiso is available. Red shiso leaves, torn off and rubbed with salt Scum will appear so squeeze it out Scoop out the plum vinegar and rub it with the shiso leaves. It will instantly turn a vibrant red color. Place in a container and mix well. Wait for the rainy season to end. In the morning, spread them out on a colander to dry, and when the sun goes down, Put them back in the barrel. Repeat this process for three days and your umeboshi will be ready. Let’s eat. Try pickling it!

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うちではこの時期、年間分の梅干を仕込む事が通例だ。　梅干本体はさることながら、梅酢や紫蘇も、調理の材料として極めて有用である。

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