How to pick plums without failure. Altoro, Hong Ssang-ri, and My
When I go to my in-laws' house, they often eat meat, but my mother always gives me pickled plum It's so nice to eat it with meat. It's sweet and sour Not only delicious but also healthy plum! Plums are In spring, it releases toxins from the winter In summer, you get stomachaches and food poisoning Improve depression and fatigue in the fall It's good to improve your long-term function in winter It's the perfect season to make it When you make pickled plum, prepare a solid green plum thread from early to mid-June rather than yellow plum thread They say the size is the right size for women to hold about three^^ Make the recipe for preparing green plum thread and making plum extract with Hongsang-ri master secret method
6 serving
Within 999 minutes
상콤달콤
Ingredients
  • a green house
    3kg
  • Sugar
    1.5kg
  • Salt
    1T
  • Sugar
    1.5kg
Cooking Steps
STEP 1/7
Wash and dry the plum so that it doesn't get hurt
If it's not dry enough, wipe it off with a towel
STEP 2/7
Remove the tip because it has a bitter taste
You can remove it easily with a toothpick, and it comes off easily even if you push it lightly with your hand
STEP 3/7
the most difficult task
Please make 6 pieces of plum juice
It's a good size to eat in one bite
It's easy to cut the fruit's belly with a longitudinal sheath
I ordered 10kg, so I cut it off later because it was hard, but I didn't have a lot of weight after completion
STEP 4/7
Prepare sugar equal to the weight of the plum before trimming
For the first pickle, use only half of the sugar you prepared
Place half of 1.5kg of sugar in the shredded plums in the plums
STEP 5/7
Mix 1.5kg of sugar with plum and cover with remaining sugar so that plum is not visible
It's a tip to block the air and prevent mold
Let it ripen overnight in a cool place or refrigerator
STEP 6/7
Do not stir the ripe plum, but transfer the plum and the melted sugar water to a jar
Some are dark and some are green, but not sugar-free I can pickle it for the second time. It's okay
STEP 7/7
Sprinkle 1 tablespoon of salt evenly
Cover the remaining 1.5kg of 3kg on top
If you let it ripen in the kimchi refrigerator for more than 3 months, the pickled plum will taste good and healthy
The finished pickles are simply seasoned with red pepper powder, sesame oil, and sesame seeds, and it's good to make bibim-guksu^^
The amount of sugar is equivalent to the weight of plum before trimming Don't take off the tip when you wash it. You have to take it off after drying it to prevent mold Don't forget when you first pickle the plum! Never stir The point of adding flavor to the second pickle is 1T of salt I heard it's better to ripen it in the kimchi refrigerator than in the refrigerator
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