UMEBOSHI 2021 | Part 1 Preparation | 3 ways to make Umeboshi (EP284)
Тәжірибелік нұсқаулар және стиль
Today I want to share with you how to make Umeboshi.
I have already shown you how to make Umeboshi in a traditional way, and this is the second Umeboshi video.
How to make ★Umeboshi★Epic episode!〜梅干しの作り方〜(EP108) • How to make ★Umeboshi★...
In this video, I'm going to be showing three different types of Umeboshi, one of which is the most simple Umeboshi with 12% salt, without using red-Shiso leaves.
The second one is my all-time favorite, Sweet and Sour Umeboshi.
I will tell you the secret of succulent and juicy Umeboshi.
And lastly, I will be showing Honey Umeboshi by using a Ziploc bag.
This is my first time to try making Umeboshi in a Ziploc bag, but this is going to be an excellent recipe to try making Umeboshi first time.
・The most simple Umeboshi
2kg ripe Ume (Japanese plum)
240g salt (sea salt)
※2kg~3kg weight
・Sweet and Sour Umeboshi
1 kg Ume (Japanese plum)
200g salt (sea salt)
1L bottled water (the amount is depend on the container)
・Honey Umeboshi
500g Ume (Japanese plum)
50g salt
50g honey
※500g~1kg weight
・Red Shiso Leaves
500g Red Shiso Leaves
2 tablespoons salt(20g)
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Пікірлер: 24
Love it!
Thank you! I so love these fermented recipes. It looks challenging and fascinating!
Thank you for the honey umeboshi method. My son loves these. I will try making for first time this year! 🤞🤞ありがとうございます!💮
Imtrynto make now
very cool
This looks like a very interesting recipe ; I will have to look into sourcing plums locally.... (I miss seeing you in the video) [Hi Alex 😊]
@kitchenprincessbamboo
3 жыл бұрын
I will be in front of the camera, soon. Thanks for watching!
I think fermentation is one of the hardest things to do...so many things can go wrong! good luck!
Mmmmm I love umeboshi 😋 I brought some to a presentation I did about making bento, and I was happy to see how many guests loved them so much, they wanted to eat a whole plum in one big bite! I’m on the hunt for the right plums here in the US so I can make these different varieties myself ❤️
@kitchenprincessbamboo
3 жыл бұрын
Awesome! Let me know if you find good plums!
This was a fun video. These long-term fermentation projects can be intimidating, but I may give it a try with some local plums. What do you think I could use for the red coloring? I doubt I can get those leaves here. Just curious, how long does it take you from adding the salt to finishing removing all the liquid from the leaves?
@kitchenprincessbamboo
3 жыл бұрын
I will leave out Red Shiso leaves for the most simple Umeboshi this year. I think there is no problem with the taste and the anti-bacterial effect. It's going to take 5 mins for each time to remove all the liquid. Thanks for watching!
Is there a way to make umeboshi without using alcohol? I can't use alcohol in my cooking but I would want this to be as similar as possible. Are there also any other plum varieties I can try?
@kitchenprincessbamboo
Жыл бұрын
There would be a chance that goes bad if you don’t use alcohol. But you can give it a try!
Can we use Chinese plums etc. if there's no Japanese plums in our country? And it's okay that the plums won't expose under the sun if we lived in fully indoor house especially on apartments? (We lived on aparment and our house was fully indoor and even our outside has roof too so we can't expose the plums under the sunlight) and there's alternative to expose under the sun to plums gets dry/wrinkle? pls answer me thanks ✌️
@kitchenprincessbamboo
10 ай бұрын
Join my Happy Eating group to share your photo of Chinese plum with me! I can answer your questions easily! facebook.com/groups/456957999399534
For the 3rd receip with honey, how long we need to fermented before eating it?
@kitchenprincessbamboo
Жыл бұрын
3 month to a year. Thanks for watching!
Could you use other types of plums for this
@kitchenprincessbamboo
5 күн бұрын
Which kind?
Can I use vodka instead of shochu?
@kitchenprincessbamboo
Жыл бұрын
Yes, you can!
@lycorisnerium
Жыл бұрын
@@kitchenprincessbamboo Thank you ♥️