Making pickled plum
These days, it's the right time to make pickled plum so that it doesn't fade.
6 serving
Within 60 minutes
저녁노을
Ingredients
  • a green house
    5kg
  • Sugar
    5kg
  • Salt
    1cup
  • a green house
    5kg
  • Sugar
    4kg
Cooking Steps
STEP 1/12
Rub the plums with your palms and wash them clean in water to remove the fluff on the surface, and dry them overnight to completely remove moisture. I only picked a large one and dipped the pickled plum in the rest of it in the enzyme.
STEP 2/12
After picking the top of the plum with a toothpick
STEP 3/12
Cut it into six equal parts.
STEP 4/12
Knock along the sheath and pull it off while tilting to the left.
STEP 5/12
Mix the plums with sugar 1:1
STEP 6/12
Let stand for a day. Add oligosaccharide to lower the sugar content.
STEP 7/12
Drain and add salt to plums
STEP 8/12
After putting it in a container
STEP 9/12
Cover with the remaining sugar and form a film.
STEP 10/12
The plum in the container is aged in a semi-dark area for three months. * After the sugar melts, press the appropriate bowl to prevent the plum from floating.
STEP 11/12
Put the trimmed plums in a container with sugar.
STEP 12/12
Sprinkle sugar at the end to form a film. * Melt the sugar by shaking it around and take out the plum after 3 months. This completes the plum enzyme.
After 3 months, ripen it in the kimchi refrigerator for 1 year. When stored in a regular refrigerator, it is soft and has less crunchy taste.
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