Please prepare 4kg of green plum thread

Add 2T of baking soda, 2T of vinegar, and enough water to cover the plum

Wear cotton gloves and wipe thoroughly so that it doesn't get hurt.
It's a food that ferments the skin, so you have to wipe it clean.
After this,
Rinse it 2-3 times with water and dry it completely.
If there is water left, wipe it with a kitchen towel.

The plums that have been completely drained
Remove the top with a toothpick

The ratio of plum to sugar is 1:1.
to reduce the absorption of sugar
I'll add 50% sugar + 50% oligosaccharide.
First, pour oligosaccharide into plum and coat it well

Put plum coated with oligosaccharide in a sterilized bottle and xylose brown sugar
Turn it on and fill it in repeatedly.

Pour sugar over top to prevent plum from contacting the collection air.

After dipping the plum, it may generate a lot of gas for two to three days, so cover the ventilated ones such as Korean paper, window paper, and hemp without covering the lid.
Proper ventilation promotes early fermentation

I'll ferment it in a cool place for two days

Two days later
The sugar melted a little and the juice started to come out of the plum.
From now on, osmotic pressure is expected to proceed quickly.

Take off the Korean paper, cover it with plastic, and close the lid well

Now ferment for 100 days to complete the plum juice.
Please let it ripen in a cool veranda or something.

Two days later (Four days after the application)
A lot of plum juice is coming out
The sugar that didn't melt has subsided

Sugar also acts as a preservative,
It's a nutrient for acetic acid bacteria that promotes fermentation, so there's no deterioration when the right proportion is added
You can get delicious plum juice.
You can roll the bottle down and mix the sugar evenly

The sugar on the floor is
You can turn the bottle upside down and let it come down so it mixes well mixes.

It is safe to remove the gas by opening the lid once in a while because the plum may ferment at the beginning.
Plastic bottles are convenient because you can check them by pressing them

After mixing sugar for about a month
You can ripen it in a cool place.
The seeds of the plum are toxic, and at about 100 days old
The toxicity has risen to its highest level
By the end of the year, it's completely gone.
When it's been about 100 days, I'll filter out the plum
Only the liquid can be refrigerated and used as a drink or seasoning,
You'd better throw away the pulp.
However, if you let it ripen for a year
you can get a darker solution
You can eat the pulp, but I recommend you throw it away.