Salt and Sour Plums that Can be Used As Heirlooms

Name: Salt and Sour Plums that Can be Used As Heirlooms
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Ome; 800g Edible salt

by Ball well bella

4.9 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

3

Green plum is a green fruit with a reasonable calcium to phosphorus ratio, low sugar and high acidity, and rich in nutrients. Green plum is also a good medicinal material. The fruit, flowers, leaves, branches, and roots of plum have good effects in medicine. Owing to its unique health benefits and nutritional value, green plum has attracted the attention of countries all over the world, especially in Japan, it has long been used as a health food, such as plum rice. Although plums are good, they must be eaten with a certain degree. Overdose can easily cause gastrointestinal discomfort. Chaoshan people marinate the green plums to make salty plums. Usually, they take out the plums to core and mash them and mix them with fruit or add water to cool off the heat in summer. Fish stew is made by adding plums to make fish less greasy and more sour plum fragrant.

Ingredients

1000g Ome
800g Edible Salt

Salt and Sour Plums that Can be Used As Heirlooms

1. Wash the green plum, pick out the damaged fruit, remove the stalk, and dry the surface water.

Salt and Sour Plums that Can be Used As Heirlooms recipe

2. Half of the coarse salt will exchange understanding with Meizi first. It is easy to choose ceramics or glassware. The coarse salt is first put in the plums and added in portions, and knead a few times in a clockwise circular motion, so that the surface of the plums is in contact with the coarse salt.

3. After the exchange and understanding, spread them in the order of one layer of salt and one layer of plums

4. Cover the top plums with the remaining salt, cover and seal in a cool place to stay still.

5. A week later, I opened the lid and checked that most of the salt has melted, and the skin of the plum has shrunk slightly. The upper layer of liquid comes from the juice from the plum and the salt melts, a natural preservative.

6. To start bottling, the bottle must be a glass bottle or a ceramic airtight jar that has been sterilized without oil and water. The order of bottling is to put the plums first, then scoop up the unmelted salt, and then fill the gaps with plum brine.

7. Keep it in a cool place for three days. During this period, if you see the bottle cap swelling, you need to release the gas and tighten the cap again.

Tips:
Contact utensils must be sterilized without oil and water, and metal utensils must not be used, which are easy to corrode. Green plums can be used with intact skin and a little yellow flesh is better.