This is a simple umeboshi recipe made by Hokkaido people.
I've been making it this way for over 5 years, and it's super delicious with no failures. I have a lot of repeat customers around me, so I'm confident in the deliciousness!
This recipe is highly recommended for those who want to make sweet and sour umeboshi.
*Since we have a lot of questions,
Please refer to this ^ _ ^
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What you need
I have attached a link to the materials handled by Amazon, so I would be happy if you could refer to it.
2 kilograms of plums (Nanko plums are delicious, but you can use other plums as well)
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• 2 cups of shochu (25%) (wheat or potatoes are OK)
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2 cups of vinegar (rice vinegar or grain vinegar is OK)
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600 g coarse sugar (white sugar, granulated sugar, crystal sugar, and cane sugar are not recommended)
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60 g of salt (it is better to use good salt)
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• Perilla appropriate amount
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About half a teaspoon of salt when rubbing shiso is OK.
*Let's start soaking immediately after soaking in water overnight!
*Completed in 3 months! ← This is important.
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Негізгі бет Тәжірибелік нұсқаулар және стиль Sweet and sour ``Umeboshi that doesn't dry'' has many repeat customers
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