簡単にベランダでできる手作り【梅干】の干し方大公開！

Revealing how to easily dry homemade umeboshi plums on your balcony! How to Make 2025 Umeboshi - 36th Year of Doyo Drying - Finishing and Storing Summer greetings! Last month, we brought you the pickled plums section, The summer doyo drying period has finally arrived, with the start of summer doyo on Saturday, July 19th and the end of summer doyo on Wednesday, August 6th. The doyo drying period for umeboshi plums has arrived. Once again this year, we dried umeboshi plums at home from July 19th to the early morning of the 22nd. We were blessed with very hot, sunny weather, making for a perfect three days and three nights. This year, for the first time in 36 years, we also pickled white plums, so we dried them during doyo as well. This time, we'll be sharing how to dry umeboshi plums and how to store them after they've dried. Click here to see the previous pickled plum section. ♡Subscribe to the channel here♡ "Chihiro's Delicious and Healthy Cooking Recipes"    / @healthydelishchihirosrecipes   The ingredients for umeboshi are listed below for your reference. [Red Umeboshi] Ingredients: 15% Salt 3.1 kg of fully ripe Juro plums 500g salt (15% of the amount of plums) To make red umeboshi: 670g red shiso leaves (one bunch with stems attached) 100g salt (15% of the amount of leaves) [White Umeboshi] 2 kg of fully ripe Nankou plums 300g salt #umeboshi #homemade #doyoboshi #ume #redumeboshi #whiteumeboshi