Salt Pickled Sakura Recipe | Japanese Method | 桜の塩漬け | Preserving the Last of Spring

This year I tried to preserve the spring by making salt pickled sakura. Salt pickled sakura is a very popular condiment in Japan and is commonly used to make wagashi (Japanese sweets), pastry, bread, and tea. The traditional method calls for late bloomer double flowered cherry blossom called "yae zakura" as has multiples layers of petals and opens up beautifully in a tea.. Ume vinegar is used to preserve the color of the petal, but if it's hard to find, try substituting with rice or apple cider vinegar. Thanks for watching and make sure to LIKE and subscribe to my channel for more pastry videos 🥰 Ingredients 150g sakura 75g ume vinegar 30g salt Additional salt for packing into container Day 1 Pick sakura buds that are ~70% bloomed on a sunny day. Once picked, process the flowers immediately. Gently rinse the flowers in cold water and dry in between layers of paper towels. In a large container, add salt and vinegar to the flowers and press the petals down with a pickling weight for 3 days. Day 4 Remove the flower from the pickling liquid and air dry on a rack, preferably on a clear day in the shade, with good air flow. Once flowers are dried, pack in salt in a clean jar and store in fridge. Before you try my recipe, make sure to check this post on my blog! https://www.pastrynotes.com/kitchen-e... Feel free to follow me on Instagram for pastry updates:   / ​​   If you make this recipe, tag me to share your creations! #preservedcherryblossom #cherryblossom #asmrbaking 🌸Recipe that uses salt pickled sakura 🌸 sakura Maritozzi cream bun    • Maritozzi Sakura Cream Buns | Brioche with...   sakura snow cookie    • Sakura Snow Cookies | Cherry Blossom | Edi...   sakura scone    • Sakura Scone | Salted Pickled Sakura | Edi...