Making Low-Salt Umeboshi, Day 5/低塩梅干し作り、5日目

Japanese Food
Day 5

I drained all the liquid from the glass jars. While so doing, I tasted the liquid and found it was just salt water with some ume flavor. If I had started making umeboshi in a usual way, with 12-20% salt and with no water, I could have gotten umezu (lit. ume vinegar) at this point, which can be used to make beni shoga (pickled red ginger), among others.

Anyway, the ume are now like this:

I made some improvements, using a fan.

I checked all the ume and picked out torn ones.

I decided to add 20% sugar to these ume without drying to see how they would taste with the addition of sugar and determine whether 20% would be enough or too much.

412 g ume
梅412 g

I added 82 g (20%) sugar
砂糖を82 g(20%)入れました。

For lack of shochu with an alcohol content of 35%, I added a small amount of 25% shochu.

Roll gently, so as not to damage the ume.

I made some other improvements.

I will leave them as they are until noon. I have to think of ways to dry them properly.

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