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Pickles (crunchy plums)｜Recipe written by chef Shitara's Cooking Dojo

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Chef Shitara's cooking dojo

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Ingredients

Ome : 1kg
塩 : 50g
リンゴ酢 : 100ml
きび砂糖 : 100g
卵の殻 : 4個分
(A)昆布 : 10g
(A)うま味調味料 : 10振り(1g)

Time required

50minutes

Procedure

1) remove bitterness 00:38
Wash the green plums to remove the calyx and soak in water (not listed) for 3-12 hours.
2) 卵の殻の下準備をする 01:20
卵の殻の薄皮を取り除き、電子レンジで加熱して乾燥させ、お茶パックかガーゼに包む。
3) 漬ける 02:43
Drain the water from 1, wipe off the water with kitchen paper and transfer to a bowl.
Add a small amount of apple cider vinegar to mix, add salt and mix to scratch the surface and leave for 5 to 10 minutes.
Add cane sugar and mix lightly, then add the remaining apple cider vinegar and 2 and mix.
Wrap and store in the refrigerator, stirring several times a day.
After pickling for about 3 days, when the plum vinegar comes out, transfer it to a zip bag, remove the air, and pickle in the refrigerator for 2 weeks.
Complete by removing the egg shell and adding (A).

Point

・The amount of salt is made with 5% of Ome.
・No need to remove harshness from Nanko-ume plums.
・Adding egg shells makes the plums crispy.
・Mold can be prevented by heating the egg shell.
・By mixing salt so as to scratch the plums, it becomes easier to pickle.
・In the video, (A) is added at the end, but we recommend adding it at the same time as the egg shells.
・The time required for soaking and soaking is not included in the required time.