Prepare a large, hard plum with a lot of pulp, remove the top, and clean it cleanly Bitter taste and microorganisms, so you have to remove them Once the top has been removed, soak it in vinegar water for about 20 minutes

After 20 minutes, rinse the vinegar water and drain If you don't remove the moisture, mold may form, so remove the water completely How to put plum extract and how to take care of it @7003394 Take a closer look

Wash it, remove the water, and separate the seeds from the pulp. This process is the hardest It's harder to separate than you think. I bought a seed-taking punch and separated the flesh It takes a long time and it's hard to press with a punch

If the pulp is separated, don't cut it too small. Cut it in half and put it in a large bowl Please choose the one that you can bite because there are seeds left or scars

For the first pickle, add 3.6k of pulp and 3k of sugar, mix well, let the sugar soak for a while and place in an airtight bowl

Add salt and soju and mix well I added 50ml of white wine and mixed it

I sprinkled the mixed wine with salt water

Cover the plums with remaining sugar and leave them at room temperature for 1 day in a covered container

After a day, the plum juice got crumpled. Instead of adding the flesh and seeds, the plum juice comes out right away Because of the high concentration of sugar-melted water, cut pulp quickly escapes plum juice due to osmotic pressure

Separate the first pickled plum from the liquid Put half of the separated plums in a sterilized airtight bowl Add sugar that is not melted at the bottom and put it on top of plums Others put only half of the sugar in the first pickle and throw away the sugar that hasn't melted, but since we have to add more sugar anyway, we added 3k of sugar to add the plum-flavored sugar

Fill half of the remaining plum juice, add 5 to 6 ladles of plum juice, pour 500g of sugar, and cover the air-closing side to preventing it from spoiling Now you just have to wait

Leave at room temperature for about two weeks. After two weeks, put it in the kimchi refrigerator and let it ripen for 70 days It's good to eat it after 2 weeks, but it's more delicious if you eat it after ripening

I took it out two weeks later. It was sour, chubby, and delicious I feel like I'm done making summer kimchi after putting in the pickled plum. Neighbors, please make the pickled plum, the green treasure of June If you separate the poisonous seeds, the taste will come back. The remaining plum juice is diluted with water and tastes good with cold tea. When I put young radish kimchi, I reduced the amount of sugar and added the first liquid little by little It's good to use instead of sugar in food