Salted Sakura

Salted Sakura

1. Pick the unopened double cherry blossoms, soak in 1 tablespoon of salt and 1 tablespoon of baking soda in water for one hour

2. Scoop out and spread it on a clean towel

3. Cover the top with a towel and press gently to absorb moisture on the surface

4. Take a clean container, the airtight box I used, neatly spread a layer of cherry blossoms

5. Sprinkle a layer of salt, just like this one layer of cherry blossoms and one layer of salt, until you are done

6. The top was pressed tightly with heavy objects and marinated for 2-3 days. I filled it with a water bottle with the same diameter as the sealed box.

7. Salted to the inside, moisture comes out

8. To remove the oozing water

9. Pour in white vinegar, the amount of white vinegar is basically the same as the flowers, no need to overdo it

10. Cover and marinate for about 5 days

11. Finally, take out the marinated cherry blossoms and set aside to dry

12. Store it in a sealed box after drying

13. Soak it in clean water when you use it, soak the salt out and you can use it

Tips:

The one I chose is not open, I mainly use it for making biscuits and macarons. For different purposes, you can also choose 5--6% double cherry blossoms for salting.