Making plum juice 1. To prevent the bitter taste of plum, remove the tip with a toothpick, soak it in light vinegar water, wash it clean, and dry it completely without moisture. If water remains, it will have a negative effect, such as mold formation during fermentation, so it is important to completely remove the water.

How to make plum syrup Use plum fruits that have passed the Mangjong in June. If you soak plum juice with plum juice before this period, it can be toxic because the seeds have not been stained.

Making plum juice 2. Lay it on the bottom of the container with a thickness of 1 to 3cm.

How to make plum extract 3. Put only 70% of the trimmed plum in a container. Cover it with sugar and seal it so that you can't see the plum. Put it in a well-ventilated place without direct sunlight and ferment it.

Making plum juice 4. After a week, when the sugar melts on the top and you start to see plum, mix the settled sugar and plum evenly with a wooden spatula every two or three days. That way, you can make plum juice perfectly without mold. You can repeat the same process about three or four times.

The fermentation period of plum is about two months. It is usually believed to be 100 days, but after 2 months, toxic substances come out of plum seeds, so the fermentation period should be within 2 months.

The well-fermented plums float up as they become squishy. Then, again, a few plums start to sink, eating the fermented liquid, and that's when you skip the fermented liquid. When the plum juice is ready, you can filter out the plum juice and put only the undiluted solution in the aging bottle while being careful not to put sugar in the bottom of the container. Mature is required for more than 6 months. Place ripening in a well-ventilated, sunny place. If the plum is completely wrinkled and adheres to the seed, the fermentation is done well. If the plum pulp remains because it is less fermented, you can separate it from the seeds and mix it with soybean paste or red pepper paste.