【初めてでも失敗しない】保存袋で漬ける簡単カリカリ梅。1年保存できる保存食。ホワイトリカー不要。赤紫蘇漬けまで徹底解説

【初めてでも失敗しない】保存袋で漬ける簡単カリカリ梅。1年保存できる保存食。ホワイトリカー不要。赤紫蘇漬けまで徹底解説

Easy to make with a storage bagThis time, I will introduce how to make crunchy plums.This is a traditional pickle with a crunchy texture and refreshing acidity.I will explain the steps in an easy-to-understand manner so that even beginners will not fail, so please enjoy until the end.This time, I will make it using 1 kg of green plums.I prepared small plums.I want to pickle the plums while they are still green, so make sure to pickle them as soon as you buy them.First , wash the plums gently.After washing, soak them in plenty of water for 2-3 hours.While they are pickling, prepare the egg shells, which are the secret to the crunchy texture.Today I used two eggs, but if the eggs are small, use three.In the video, I used the shells of hot spring eggs, but there is no particular reason for this, so you can use raw egg shells.Peel off the thin skin on the inside of the shell.If it is difficult to peel off, it is easy to peel it off by rubbing it with your fingers using friction.In normal umeboshi, the “pectin” contained in the plum reacts with the acid to soften the plum.When the “calcium” contained in the egg shells binds to this pectin and becomes “calcium pectate,” it stops softening the plum and tightens the fruit.Therefore , the egg shells (calcium) If you pickle the plums without adding salt, they won’t get crispy. After you’ve finished peeling the skins, sterilize them in boiling water. Boil them in hot water for at least 3 minutes to sterilize them. After 3 minutes, drain the water. Spread the eggshells on top of paper to dry. If you spread out any overlapping parts, they will dry quickly. If any eggshells remain at this point, remove them. After 3 hours of soaking, you can now begin prepping the plums. First, remove the stems with a bamboo skewer. Once you’ve removed the stems, carefully wipe off any moisture with kitchen paper or something similar. If any water remains here, the plums will spoil easily, so be sure to wipe off any moisture. You will be pickling the plums in a zippered storage bag, so keep putting in the things you wiped. The eggshells have also dried. Place the shells in a tea bag or wrap them in gauze or cooking paper. Crushing the eggshells into small pieces will help extract calcium. Once they’re finely crushed, place them in a tea bag. Next , you’ll salt the plums. Today, you’ll be pickling them with a salt content of 10, so you’ll need 100g of salt . I think it’s just about okay, so adjust the salt content to your liking. After adding the salt, add 2 tablespoons of plum vinegar. If you don’t have plum vinegar, you can use regular vinegar. By adding plum vinegar or vinegar, the salt will stick to the surface of the plum, which will help the plum vinegar rise faster. It also has a sterilizing effect. Most crunchy plums are made with white liquor, but we always make them with plum vinegar. Roll the plums together to help the salt soak into the plums. By rolling them together, you can make small scratches on the surface of the plums, which will help them pickle faster. To make them crispy, it’s important to keep them hard so they can pickle quickly. If the salt is evenly distributed like this, it’s OK. Add the eggshells from earlier, remove the air from the bag, and close the opening. It would be a disaster if the plum vinegar leaked, so double the bag just to be on the safe side . Now all you have to do is wait for the plum vinegar to come out, but at first, place the eggshells on the bottom. This is to allow the calcium to flow out quickly. Place a weight about the same weight as the plums on top. If you don’t have a tray, use a cutting board or tray. Leave it at room temperature for 3 days. Turn the bag over at least once a day. This time, I turned it over once after 6 hours. The ume vinegar had leaked out… I replaced the bag because it had leaked out. It’s good that I used two bags. Turn the bag over from time to time like this to ensure that the ume vinegar is distributed evenly over the ume. Three days have passed. A lot of ume vinegar has come out. After three days, when the ume vinegar has risen to the surface, remove the eggshells. Remove the air, close the opening, and store in the refrigerator. Once it is flat, leave it for another 4 days without placing a weight on it. 4 A few days have passed and it’s fine to finish it at this point, but this time I want to pickle only half of the plums in shiso. If you don’t want to pickle them in shiso, they’re done and can be eaten right away. I have prepared one bag of red shiso. This time I’m only going to pickle half the plums, 500g, in shiso, so I’ll only use half the red shiso. If you want to pickle all 1kg of plums in shiso, please use the whole bag of red shiso. If you are harvesting red shiso at home, such as from a home garden, if you are pickling 1kg of plums, please prepare 150g of shiso leaves, and if you are pickling half of them, please prepare about 75g of red shiso leaves. Please use the perilla in other recipes. The next video I plan to post is also a recipe that uses red perilla, so please look forward to it. Pick the red perilla leaves from the stems. Remove any damaged leaves. Place the leaves in a large bowl and wash them thoroughly with water. Change the water and rinse 2-3 times until all the sand and dirt is removed. Place the drained red perilla in a bowl and sprinkle salt on it. Add 1 teaspoon of salt and rub in. If you rub it thoroughly, a black scum will come out. This scum is the source of the bitterness of the perilla. Squeeze it out thoroughly and discard the well-squeezed red perilla. Put the shiso back into the bowl, add another teaspoon of salt and rub it in. This will bring out another black scum, squeeze this scum out as well and discard it. Add 6 tablespoons of the plum vinegar from the plums. After adding it, loosen the red shiso. Set aside half the plums and add the red shiso. Once they’ve all been added, spread the red shiso over the whole thing. Add about half the plum vinegar again. Close the top while removing the air, and leave in the refrigerator for about 2 weeks to 1 month until the whole thing turns red. After 2 weeks, transfer to a storage container. Disinfect the storage container with alcohol such as shochu. You can store the plum vinegar together or separately. Plum vinegar can be used in a variety of dishes. It’s done. You can store it in the refrigerator for one year . If you haven’t pickled them in shiso, they will be ready in one week after pickling. If you have picked them in red shiso, you can wait until they are completely dyed red, and then you can eat them in about three weeks to one month. The more time passes, the more the sourness will mellow and the more delicious they will become, so enjoy the change in taste. I’ll try the finished plums right away. They have a firm texture and are crunchy, and the more you chew them, the more fun they are. The sharp sourness and saltiness will whet your appetite . I’ll also try the shiso-pickled ones. After the crunchy texture, the refreshing aroma of red shiso spreads, giving them a different taste from the crunchy plums we had earlier. The sourness is a little mellow and the aftertaste is very refreshing . It’s delicious to eat with rice, and I think it’s perfect as a tea snack. The refreshing aftertaste is pleasant and you’ll find yourself reaching for another one. Please try making them now when green plums are in season. Thank you for watching until the end. [Crunchy Plums] 1 kg green plums, 100g salt (salt content 10), 2 tablespoons plum vinegar, 2-3 egg shells

今回はカリカリ梅の作り方をご紹介しました！

カリカリ梅って美味しいですが、市販のものは保存料や着色料がたくさん入っていることもあります。
自分で作ると意外と簡単で、シンプルな味付けのカリカリ梅が出来ます。

1年も保存が出来るので、この時期に仕込んで少しずつお楽しみください♪

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【カリカリ梅】
青梅　1Kg
塩　　100ｇ(塩分10％)
梅酢　大さじ2
卵の殻　2～3個

【赤紫蘇漬け】
赤紫蘇の葉　75～150ｇ
塩　小さじ2

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼

砂糖不使用・赤紫蘇ジュース

・梅関連の動画をまとめた再生リストはこちらです↓

・【保存版】梅干しの漬け方、干し方、保存方法をまとめた動画

・88万回再生された梅ミリネ

・NEW!1日で完成する梅シロップの作り方

・薬膳梅コーラの作り方

・最強の発酵ドリンク！梅酵素シロップ

・梅酵素シロップの続編

・梅シロップや梅酒で余った梅の活用法

・3日で完成！青梅のはちみつ漬け

・酵素が生きてる発酵梅味噌

・梅干しの作り方、漬け方編

・梅干しぼ作り方、土用干編

・梅干し、完成編

・梅干しがカビた時の対処法

・糖分ゼロで太らない無糖梅酒

・腸活酸っぱい梅ジャムの作り方

・てんさい糖梅シロップ

・傷梅救済！梅ドレッシング

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▼今回の動画の流れ▼
00:00　オープニング
00:49　梅と卵の下準備
05:01　漬けこみ
07:17　1日～3日後まで
08:47　赤紫蘇漬け
13:12　完成・保存
15:30　分量

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