1. Choose 50% to 70% of the cherry blossoms, if they are too small, they won't look good, but the ones in full bloom will pass. Be sure to choose edible sakura, the commonly used double sakura,
2. Rinse with running water, or sprinkle some salt in a soaking basin to remove the dust and small flying insects on it, and then use kitchen paper to absorb the water.
3. Sprinkle a layer of salt in the container
4. Sprinkle a layer of cherry blossoms, sprinkle a layer of salt, and then finish
5. Cover with plastic wrap
6. Press an object twice the weight of a cherry blossom and pickle for 2 days
7. After 2 days, pour in plum vinegar. Because I didn’t have it, I chose white vinegar, still sealed in plastic wrap, and marinated for 3 days.
8. Take it out after 3 days, soak up the water, and put it in a ventilated place to dry in the shade. When bottling and storing, add a large spoonful of salt.
Tips:1. Choose edible cherry blossoms.
2. Use plum vinegar. If not, use rice vinegar. White vinegar is not recommended on many websites.
