Name: Making pickled plum
Total time: 60 min
Yield: 6
Ingredients: a green house 5kg; Sugar 5kg; Salt 1cup; a green house 5kg; Sugar 4kg

10K Recipe

Making pickled plum

These days, it's the right time to make pickled plum so that it doesn't fade.

6 serving

Within 60 minutes

저녁노을

Ingredients

a green house

5kg
Sugar

5kg
Salt

1cup
a green house

5kg
Sugar

4kg

Cooking Steps: STEP 1/12

Rub the plums with your palms and wash them clean in water to remove the fluff on the surface, and dry them overnight to completely remove moisture. I only picked a large one and dipped the pickled plum in the rest of it in the enzyme.

STEP 2/12

After picking the top of the plum with a toothpick

STEP 3/12

Cut it into six equal parts.

STEP 4/12

Knock along the sheath and pull it off while tilting to the left.

STEP 5/12

Mix the plums with sugar 1:1

STEP 6/12

Let stand for a day. Add oligosaccharide to lower the sugar content.

STEP 7/12

Drain and add salt to plums

STEP 8/12

After putting it in a container

STEP 9/12

Cover with the remaining sugar and form a film.

STEP 10/12

The plum in the container is aged in a semi-dark area for three months. * After the sugar melts, press the appropriate bowl to prevent the plum from floating.

STEP 11/12

Put the trimmed plums in a container with sugar.

STEP 12/12

Sprinkle sugar at the end to form a film. * Melt the sugar by shaking it around and take out the plum after 3 months. This completes the plum enzyme.

After 3 months, ripen it in the kimchi refrigerator for 1 year. When stored in a regular refrigerator, it is soft and has less crunchy taste.