The traditional process of a pickled ume
The traditional process of a pickled ume – 18% of salt
Quantity
Ume – 2kg
White distilled liquor – 200ml
Salt – 360g
Preparations
It is indoors kept until a Ume ripens.
***Don’t use a refrigerator for preservation.
It can use, if it changes yellow.
How depending on which a ume ripens >>
It washes in cold water lightly.
In order to remove bitter taste,
it soaks in water for 5 hours.Then, it drains.
Start to make
Little salt is put into a container.
Salt will be put in if a Ume is put in two steps.
And this work is repeated.
There are many container tops about salt.
There is little bottom of a container about salt.
Finally white distilled liquor is put in.
A drop-lid is placed and a 4kg weight is put.
About 2 days after
If juice comes out, it is in a half about a weight.
And it is made to ripe for one month.
Summer airing
One month after, in order to dry, it arranges on a basket.
Please dry for three days.
This is the work traditional
“summer airing (Doyo-Boshi)” of Japan.