Homemade Umeboshi

Overview

I really like Huizhou plum vegetables, but I couldn't find the method of making them on the Internet, so I thought about making them myself. It took more than a month, and time gave me a delicious taste. Although it is not as good as the authentic Huizhou plum vegetables, the taste is similar, and it is fragrant after fermentation. In order to facilitate storage, because not much salt is added, I dried them in the sun.

Tags

• private kitchen
• homemade ingredients
• cabbage mustard
• salt

Ingredients

Steps

1. 1 Home grown mustard greens, washed.

   

2. 2 Cut the large ones in half.

   

3. 3 Let it sit in the sun for a day.

   

4. 4 Withered.

   

5. 5 Add 100 grams of salt.

   

6. 6 Rub thoroughly with your hands. (The Guangdong saying is to rub until cooked.)

   

7. 7 Use a big rock to hold it down all night.

   

8. 8 A lot of water came out.

   

9. 9 Squeeze the water dry and dry it for half a day or a day, about 6 minutes.

   

10. 10 Gather the dough and put it into a sealed jar, and compact it with the remaining 50 grams of salt layer by layer. Sealed and fermented for one and a half months.

    

11. 11 Take out the fermented vegetables.

    

12. 12 Boil the water for about 8-10 minutes, or steam it for 20 minutes.

    

13. 13 Let dry for 8 minutes.

    

14. 14 Turn on the water and steam for 20 minutes, then turn off the heat and simmer until cool.

    

15. 15 Just continue to dry. (I don’t like dark colors, so I only steamed them once. If you want that dark color, steam them three times. Do as you like.)

    

16. 16 Huizhou plum vegetables are not sun-dried but salted, but the ones I make contain less salt, so they are sun-dried for easier storage. When eating, soak them in water, rinse them with salt, and then season them.