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梅干し（小梅）｜CorisCookingChannelさんのレシピ書き起こし

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coris cooking

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Ingredients

小梅 : 500g
塩 : 90g
赤しそ玉 : 約70g

Time required

40minutes

Procedure

1) 下準備をする 00:15
Remove the stem of the Koume with a bamboo skewer.
Wash the koume with water, put it in a colander, and drain the water.
Wipe the water off the koume with a cloth.
2) 塩で漬ける 01:13
Place the koume and salt in a large zippered plastic bag.
Mix the salt so that it spreads all over the koume, remove the air and close the zipper.
Place a plate or the like so that the weight is evenly applied to the koume, and then place the weight on top.
Soak at room temperature for 2 to 3 days until the plum vinegar rises.
In the middle of the process, remove weights about twice a day and knead from the top of the plastic bag.
3) 梅酢で漬ける 03:03
Put 2 in a bowl together with plum vinegar.
Add red shiso balls and mix with a rubber spatula.
When the plum vinegar turns red, put everything into a storage jar.
Put more red shiso on top.
Press down so that the plums are submerged in the plum vinegar and cover with plastic wrap.
Leave it in a cool room temperature for about 2 weeks, and when the koume is dyed red, it is ready.

Point

・The salinity of this recipe is 18%.
・The weight is about twice the weight of Koume.
・Red shiso balls are made by rubbing red shiso leaves with salt to remove the scum. You can also use store-bought red perilla.
・Prepare a clean storage bottle.
・It is good to move the storage bottle lightly left and right and up and down once every 2 to 3 days until the koume is dyed red.
・Store in the refrigerator.
・On a sunny day, you can line up the red-stained plums in a bamboo colander and dry them in the sun.
・The required time does not include the soaking time.