Salted cherry blossoms

Overview

When I was a child, junior high school still had to take exams, so in the sixth grade, all music, art and other self-cultivation courses were not offered... The last music class in the fifth grade was the Japanese folk song "Sakura": Cherry blossoms, cherry blossoms, in late spring in March, the sky is cloudless and so clear; like clouds, like white clouds, fragrant like honey, so beautiful... I can still remember the lyrics now~ Later, when I was in college, I studied a second foreign language and learned Japanese. I chose it just to understand Teresa Teng’s Japanese songs. There was a class dedicated to cherry blossoms. There are so many cherry blossoms in Japan. There is a large white cherry blossom tree in the school, and there are also patches of late cherry blossoms, also known as Yae Sakura. This is also the only type of cherry blossom that can be eaten. Last year, it was September, and now it is just March of the lunar calendar. The cherry blossoms have already withered. You can’t live up to the spring, and you can’t live up to the spring cherry blossoms!

Tags

• homemade ingredients
• rice vinegar
• yae sakura
• salt

Ingredients

Steps

1. 1 Pick them when the cherry blossoms are just about 70% in bloom

   

2. 2 Put it into a large basin, wash it carefully with salt and baking soda and soak it for more than an hour

   

3. 3 Then place it on a paper towel to dry overnight

   

4. 4 Find a container, cover it with a layer of salt, and put the dried cherry blossoms in a layer

   

5. 5 Just put in a layer of cherry blossoms and a layer of salt

   

6. 6 Place a fresh-keeping bag on top and press it down with something heavy

   

7. 7 After pressing for two days, pour out the water that seeps out

   

8. 8 Pour in rice vinegar, the amount is about one-fifth of the amount of cherry blossoms

   

9. 9 Soak for five days, take out in a cool place to dry

   

10. 10 Finally, stir in an appropriate amount of salt and store in a sealed container