1. Wash the green plums, gently pick out the green plums with a toothpick, and spread them on a flat sieve to dry
2. My family don't like to drink strong alcohol, so I choose Jinro Shochu with a degree of 20% for brewing. If you like strong taste, you can choose high-concentration liquor such as vodka. The higher the degree, the longer it can be stored.
3. In a clean airtight bottle, lay a layer of green plums and a layer of yellow rock sugar, and pour the shochu. Leave a little space at the mouth of the bottle, because the melted rock sugar will also precipitate part of the plum juice to increase the liquid. The ratio of plums, shochu, and rock sugar is about 1:1:0.5 to 0.7. If you like more sweetness, increase the amount of sugar as appropriate.
4. Some plums with a slightly lacking appearance can't be wasted. Use a knife to cut the plum flesh in a cross shape. As with plum wine, one layer of green plum and one layer of honey are well coded, sealed and kept in refrigerator. The plums soaked in honey begin to have juices after about 3 days. At this time, those who like the sour taste can add an appropriate amount of white vinegar. It can be opened for about half a month, soaked in water and drink, clearing away heat and detoxification!
Tips:Plums must be completely dried, or they will spoil!
Plums have many benefits. In short, they can regulate the intestines and stomach, promote digestion, help the body detoxify and detox, prevent aging, anti-aging, and inhibit fat accumulation.