【梅干しの作り方】アプリコット(あんず)で味も見た目も南高梅とほとんど変わらない梅干しを作ります。 UME BOSHI (made from Apricot) 日式酸梅

Recipe: UMEBOSHI (Made from Apricot) Apricot: 2000 gram Salt: 360 gram (18% of Apricot) Lemon juice (or Citric acid): 40 gram YUKARI (Dried Red SHISO leaves): 1 tablespoon Weigh: 1000 gram Container: 4L 0:00 Start to make UMEBOSHI (Made from Apricot). 0:20 1. Take out hull from Apricot. 0:50 2. Wash Apricot. 1:05 3. Dry Apricot by Kitchen paper. 1:35 4. Prepare Salt and Lemon juice. 1:55 5. Apricot in container, and add Salt. 2:35 6. Add Lemon juice. 2:45 7. Cling wrap and Weigh on top. 3:10 8. After 1 day, gentry shake container, easy to melt Salt. 3:40 9. Water in Plastic bag, use for Weigh. 4:50 10. After 3 days, add YUKARI (Dried SHISO leaves). 6:15 11. After 2 weeks, take out Apricot, dry it outside for 3 days. 7:15 12. After 1 day, turn over Apricot. 7:35 13. After 3 days, finished to dry Apricot, put in container, keep in room temperature. 8:05 14. I made UMEBOSHI 2 years ago, prepare the difference. #HOMEMADE #UMEBOSHI #APRICOT