時短簡単！ジップロックで梅干し作り 10日で作れる白梅干し

This is a method for making pickled plums (umeboshi) in 10 days using frozen plums and a Ziploc bag. Frozen plums have their cells broken down and become softer, allowing for quicker pickling. From preparation to drying, it only takes 10 days to complete. If you prepare the plums and freeze them, you can make them anytime you like throughout the year. This is a great method for those who think making pickled plums seems difficult or troublesome. You'll be surprised at how easy it is! Ingredients Ripe plums: 1kg Coarse salt (10%): 100g White liquor (35%): 50cc *If using green plums, let them ripen for a few days before use. Instructions Preparation ① Wash the plums and drain them in a colander. ② Roll the plums on a towel, cloth, or kitchen paper to remove excess moisture. ③ Let them sit for a while to dry, then remove the stems with a bamboo skewer. ④ Place the plums in a Ziploc bag, remove the air, and freeze. (Possible to freeze for 1 day to 1 year) Main Pickling ① Place the frozen plums in a large Ziploc bag, add white liquor, and massage. ② Add salt, massage, remove the air, and close the zipper. ③ Place in a glass bowl or plastic container and leave in a cool, dark place for 3-4 days. Check the plum vinegar daily. *Do not use metal containers, as the acid will cause rust if the plum vinegar leaks. When thawing, water will come out, so place a plate, tray, or cloth under the bowl. ④ After 3-4 days, when plenty of plum vinegar has risen, remove the plums from the vinegar using a colander. ⑤ Place the plums on a colander or net, and turn them over once halfway through to dry for 3-4 days. Dry the plum vinegar in the Ziploc bag. (Sterilize) Store plums at room temperature in a jar or similar container. Store plum vinegar in a plastic bottle or similar container in the refrigerator. Use it as a substitute for salt in pickles, as a marinade for meat and fish, and in stir-fries. Points Use fully ripened yellow plums for pickled plums. If using green plums, allow them to ripen further, and remove any damaged or bruised plums to use for jam making, etc. Wipe the plums thoroughly to remove moisture, remove the stems, and freeze. Remove all the air from the Ziploc bag. This way, the plum vinegar will rise properly due to osmosis without the need for weights, and mold will not grow. *If you are concerned about air during the process, slightly open the zipper to release some air. Related videos on making pickled plums ⇩    • コツ満載  重し不要 ジップロックで梅干し作り①      • 梅ジャムの作り方       • 梅ジャム作りの続きは…梅ジュースと梅ゼリー　梅ジャムの作り方は概要欄へ…。      • 梅仕事 梅酒の作り方   Thank you for watching. This channel introduces various cooking tips, methods, and easy recipes. May my and your home-cooked meals be filled with happiness...(^^) I would be very happy if you subscribed to my channel and gave me a thumbs up(^^) Thank you for your support(^^) #FrozenPlums #PlumsInZiploc #PlumRecipes #HowToMakePlums