【保存版】初めてでも失敗しない減塩梅干しの作り方。塩分はどこまで減らせるのか検証してみた！漬け方から干し方、保存方法まで徹底解説

【保存版】初めてでも失敗しない減塩梅干しの作り方。塩分はどこまで減らせるのか検証してみた！漬け方から干し方、保存方法まで徹底解説

This time, we will introduce a recipe for reduced-salt umeboshi that even beginners can make without fail. It is said that making reduced-salt umeboshi is difficult, but if you know a few simple tips, you can make them delicious without any mistakes. It is highly recommended for those who want to reduce salt for health reasons and those who do not like salty things. We will also compare the taste of pickled plums with salt levels of 8, 5, and 3, so please enjoy until the end. Prepare fully ripe plums that have turned yellow. If there are green plums mixed in like this, spread them out at room temperature and ripen them. When ripening, cover them with newspaper to prevent them from drying out and leave them at room temperature for a few days. When they turn yellow in about 3 to 5 days, the ripening is complete. Reduced-salt umeboshi are more likely to grow mold than umeboshi with a high salt concentration, so it is safe to leave out any plums that are bruised. There are plum recipes that can be made even with bruised plums in the description, so please take a look at them as well. Gently wash the plums with water. Unlike green plums, there is no need to soak fully ripe plums in water to remove the bitterness. After washing, remove the stems with a bamboo skewer or something similar. Use a lint-free cloth or kitchen paper Wipe off all the water thoroughly with a towel. The hollow area where the stem was attached is prone to collecting water, so wipe it off thoroughly. Pickle in a storage bag. If the salt content is low, not much ume vinegar will come out, and if you use a jar, the ume vinegar may not circulate well and fail, so it is recommended to pickle in a bag. Place the plums that you have wiped off the water into the storage bag. Add 1 tablespoon of ume vinegar, vinegar, or shochu such as white liquor. This time, I used the ume vinegar from the crunchy plums I made last time. After closing the bag, roll the plums so that the ume vinegar is evenly distributed. Adding ume vinegar or vinegar makes it easier for the salt to adhere to the surface of the plums, which helps the ume vinegar rise faster. It also has a sterilizing effect . Once it is evenly distributed, add the salt. First, mix the plums with 8 tablespoons of salt. Since we are making umeboshi, we will prepare 80g of salt for every 1kg of plums.Normal umeboshi have a salt content of about 18%, so we need less than half that.Once we close the bag, we roll the bag to work the salt into the plums.By rolling the bag, we make small scratches on the surface of the plums, which will help the umeboshi vinegar rise.Remove as much air as possible from the bag and close the bag tightly.Just to be safe, we recommend doubling the bag to prevent the umeboshi vinegar from leaking.Low-salt umeboshi are prone to mold, so it is important to speed up the rise of the umeboshi vinegar.Place a weight equal to the amount of plums on top and store in the refrigerator.Turn the bag upside-down at least once a day to ensure that the umeboshi vinegar is evenly distributed.We will also pickle plums with salt levels of 3 and 5 in the same way.Since these two are pickled with 500g of plums, we used 15g of salt for salt level 3 and 25g for salt level 5.We also doubled the bag and placed about 500g of weight on top before storing in the refrigerator.After three days, we will check on them.These are plums with a salt level of 8.The umeboshi vinegar has risen.Salinity level 5 The plums with a salt content of 3 have the least amount of vinegar. They feel harder to the touch than the plums with a salt content of 8. There may be more vinegar coming out after this, so place a weight on top and store in the refrigerator for a week. After a week, remove the weight and leave in the refrigerator, turning it over occasionally, until the rainy season ends and the temperature reaches 30 degrees for three consecutive days. I left it for a month and it seems like more vinegar has come out compared to after three days. The vinegar from the 5th plum has also increased a little . It doesn’t seem to have changed much. You can eat them as pickled plums without drying them as they are, but drying them during the doyo season makes them fluffier and much tastier. Since I’ve gone to the trouble of drying them during the doyo season, I’d like to dry them during the doyo season . I’ll open the plums in a colander and then arrange them in a bamboo colander. Avoid using metal colanders as the acid in the plums can corrode them. Doying doesn’t have to be done during the doyo season, but any day when the temperature is close to 30 degrees and there are three consecutive days of sunshine is fine. The best time to dry them during the doyo season is from July to September, so if you dry them during that time, they’ll be more likely to work. I arranged them outside. If you’re worried about insects, it’s reassuring to arrange the plums in a net like this. I’ll dry them for three days from today. However, you do not have to dry them for 3 days. In summer, the weather can change easily, so depending on the strength of the sun, they may be dry in 2 days, but if it gets cloudy in the middle of the day, it may take 4 days, so please dry them while checking how dry they are. If you cannot dry them outside, you can just dry them in a well-ventilated place indoors. Please bring them inside at night. There is no set time to bring them inside, but I bring them in between 6pm and 8pm . After a day has passed , turn them over when the surface is dry. If you try to turn them over during the day when the sun is strong, the plums may stick to the colander, so turn them over in the morning or at night . Both the plums in and the plums in 5 seem to be doing well. They look like they have dried quite well, but when I touch them they still seem to have a lot of moisture, so I’d like to continue drying them for another day. Three days have passed. This day, I turned the plums upside down and dried them until the afternoon. The way to tell if they are done drying is if the surface is completely dry and the whole thing is evenly browned. Once they are done, transfer them to a storage container. You can store the plum vinegar together or separately. This time I would like to store them separately. Use the plum vinegar for other dishes. I’m planning to upload a recipe video using plum vinegar soon, so please look forward to it. Low-salt plums should be stored in the refrigerator. Umeboshi with a salt content of 8 will last for about a year, but those with a salt content of 3 should be eaten within about six months. Umeboshi with a high salt concentration will taste better if you let them sit for a few months after drying as the salt will mellow out, but low-salt plums can be eaten immediately after they are finished. The sourness will become milder over time, so enjoy the change in flavor. Salt content of 8 I would like to pickle half of the umeboshi in shiso. Add 3 to 6 tablespoons of plum vinegar and loosen the kneaded shiso. When you add the plum vinegar and loosen it, it will react with the acid and turn a beautiful color. Arrange the shiso on top of the plums. Once it is spread out, arrange the plums on top and then add the shiso again. Repeat this process. Once it is spread out, add the colored plum vinegar at the end. I think it will turn a beautiful red color after 2 to 3 weeks. Store these in the refrigerator as well. I will compare the taste of plums 3, 5, and 8. There is not much difference in appearance. Before drying, the umeboshi in 3 was quite hard and I was worried whether it would turn out properly, but after drying it became soft. Looking inside, it seems that plum 3 still has a little fiber left. Looking inside, it seems that plum 3 still has a little fiber left. I will start with plum 3. It is very fruity . It is almost not salty, and is just sour. It is not bothersome, but I can feel a slight bitterness of the plum. This is delicious in its own way, but I feel that it is a little unsatisfying to eat with rice. 5 The impression is that the saltiness is finally starting to emerge, and the sourness is still more prominent than the saltiness, but it is refreshing and very delicious. It is very mellow, so I am a little worried about putting it in onigiri or bento in the summer, but I highly recommend it for those who want to limit their salt intake. The plums in number 8 are comparable to regular umeboshi. The balance of the sharp saltiness and sourness is just right, and it is the most umeboshi-like deliciousness of the three. I think it is easy to eat even for those who do not like sour or salty umeboshi. Another advantage is that it is the saltiest of the three, so there is less risk of failure. I was able to enjoy umeboshi with different flavors depending on the salt concentration of each. Please enjoy making umeboshi with the salt concentration that suits you. Thank you for watching until the end. 1 kg of ripe plums 1 tablespoon of ume vinegar Salt 8% (80g) 5% (50g) 3% (30g)

今回は減塩梅干しの作り方をご紹介しました！

失敗しない漬け方、干し方、赤紫蘇漬けまでを記録した保存版の動画です🙇

かれこれ数年梅を漬けているうちに、自分に合ったスタイルを見つけ出すことができ、必要ないと思った行程は省いたりしながら、なるべく手間をかけない方法でやっています。

そんな私の梅干し作りの記録を共有することで、少しでも皆様のお役に立てれば幸いです。

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【分量】
完熟梅　1ｋｇ
梅酢　　大さじ1
塩　　　8％(80ｇ)
　　　　5％(50ｇ)
　　　　3％(30ｇ)

赤紫蘇　1/2～1袋
塩　　　　小さじ2
梅酢　　　大さじ3～6

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・梅を干す時に使用した干物ネット
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・梅を干す時に使用した竹ざる
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・梅を漬ける時に使用した塩
楽天　　　https://a.r10.to/hM1ZpD
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・消毒する時に使用した酒
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▼今回の動画の流れ▼
00:00　オープニング
00:59　追熟の仕方
01:43　梅干しの漬け方
05:43　3日目の様子
06:47　約1か月後
07:21　土用干し
09:02　土用干し2日目
09:52　土用干し3日目
10:10　保存方法
11:25　紫蘇漬け
15:06　3種の減塩梅比較
17:36　分量一覧

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砂糖不使用・赤紫蘇ジュース

赤紫蘇で漬けるしば漬け

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・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

・120万回再生された梅ミリネ

・【傷梅OK】NEW!1日で完成する梅シロップの作り方

・【傷梅OK】薬膳梅コーラの作り方

・【傷梅OK】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

・【傷梅OK】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

・【傷梅OK】糖分ゼロで太らない無糖梅酒

・【傷梅OK】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OK】傷梅救済！梅ドレッシング

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#減塩梅干し
#作り方
#梅干しの漬け方
#赤しそ
#もみ紫蘇
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＃完熟梅
#土用干し
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#梅干しの漬け方
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#初心者向け