Plums have small fluffy hairs, wash them two or three times, soak them in vinegar and baking soda for about 20 minutes, and wash them clean.

Cut off the stems of the clean plums. If you take it out with a toothpick, it comes out easily.

Put soju on the brush and spread it evenly on the plum as it is written on the box. They told me to spray it with a spray, but I didn't have a spray, so I applied it with a brush.

Wash it clean and dry the plum sprinkled with soju without water.

While the plum dries, wash the container of the plum and dry it. I put it in a glass bottle every time, but I use a plastic container because it's too heavy to wash.

I don't take out plums in 100 days and just soak them for a year. It is often said that the plum seeds are poisonous and are scooped out in 100 days, but experts say that the toxicity disappears after about a year, so I just leave it as it is. So when you soak the plum this year, you will get the plum from last year

The plums that have been left for a year are filtered cleanly on a cloth cloth, and the pulp comes out and the residue comes out quite a bit.

The plum extract that I made last year came out like this.

Pour 500g of sugar into the bottom of the plum barrel.

Add the dried plums after washing over a tin with a little oligosaccharide.

Instead of alternately adding plum sugar, add all the plum first, then pour the sugar and fill it tightly with sugar through the gap.

Pour 500g of oligosaccharide over sugar-coated plums

The ratio of plum extract to sugar is 1:1. I added a little bit of oligosaccharide, so they added 5kg of plum, 4kg of sugar, and 1kg of oligosaccharide.

The plum extract is 10kg, so I put it in two places

Like this, I took the plum that I made last year and put the plum syrup in it again this year.

I diluted the plum in water last year and it's sweet and sour, so it's good

I think I've been farming for a year. Now wait for it to cook well.

This is pickled plum made last year. It's made of green plum thread and red plum thread, but it tastes crunchy and sweet and sour. Pickled pickles are pouted out with a knife, mixed with sugar one-on-one, and after 3 or 4 months, the ingredients are taken out and seasoned.

Plum extract and plum pickles are done.