[Beginner Friendly🔰] Honey Umeboshi & Plum Koji Syrup & Plum Miso | Easy Recipes Using 2kg of Rip...

Hello! This is Gumi◎ This time, I used 2kg of ripe plums to make: ・Plum Koji Syrup ・Honey Pickled Plums ・Plum Miso ┈┈┈┈┈┈┈┈ 『Koji-infused Plum Syrup』 ⚪︎⚪︎Ingredients｜Using a 3-4L storage jar⚪︎⚪︎ ・Plums…800g ・Beet sugar…800g (※Any sugar you like is OK) ・Dried rice koji…80g ・Rice vinegar…40ml (※Any vinegar you like is OK) ⚪︎⚪︎Instructions⚪︎⚪︎ ① Wash the plums thoroughly and remove the stems. ② Spray with food-grade alcohol and wipe off any moisture. ③ Place in a resealable bag and freeze overnight. ④ [The next day] In a clean storage jar, layer the frozen plums and beet sugar alternately. ⑤ Finally, add the rice koji, and cover with beet sugar. Pour rice vinegar over the entire mixture. ⑥ Cover with kitchen paper and secure with a rubber band. Mix the entire mixture once a day with a sterilized spatula. ⑦ It's ready when the sugar has dissolved in about 1-2 weeks. Strain the plums and koji through a sieve, and transfer the syrup to a clean container for refrigeration. ┈┈┈┈┈┈┈┈ 🌿Points ・Any type of sugar is fine. I used half beet sugar and half rock sugar. ・You can use vinegar other than rice vinegar. ・When the frozen plums thaw, condensation may form on the outside of the jar. Please consider placing it in a suitable location, such as by laying down a towel. ┈┈┈┈┈┈┈┈ 'How to Make Honey Pickled Plums' ⚪︎⚪︎Ingredients｜For 900g⚪︎⚪︎ ・900g fully ripened Nanko plums ・117g salt (13% of the plum weight) ・50g honey (for the first addition) ・50-100ml shochu (35% alcohol) ・85g rock sugar (or honey) (For the second addition once the plum vinegar has risen) ⚪︎⚪︎Tools to Use⚪︎⚪︎ ・Storage container (such as a glass container with a lid) *Sterilize with alcohol or by boiling ・Bamboo skewers or toothpicks ・Weight ・Colander ・Kitchen paper ・Bowl ⚪︎⚪︎Instructions⚪︎⚪︎ ① Removing the stems from the plums Gently remove the stems from ripe Nanko plums using a bamboo skewer or toothpick. *Discard any plums with blemishes, as these can cause mold. Small, dry blemishes are acceptable. Do not use plums that are discolored or have soft spots when pressed. ② Washing the plums Quickly wash the plums with water to remove surface dirt. *Do not soak them in water. Thoroughly wipe off surface moisture with a paper towel. ③ Mixing the salt and honey Put the salt and honey in a bowl and mix until well combined. ④ Pickling Dip the surface of the plums in shochu (Japanese distilled spirit). Dip the salt and honey mixture from step ③ over the entire surface of the plums and pack them into a storage container. Pour any remaining salt, honey, and shochu over the top. ⑤ Adding a weight Place a weight on top. The plum vinegar will rise in a few days, so until then, gently shake the jar once a day to change the orientation of the plums. *Drying out the plums can cause mold. ⑥ Adding Rock Sugar Remove the weight once the plum vinegar has risen. Add half of the rock sugar (or honey) and gently shake. Add the remaining rock sugar after 3 days. *If using honey, add it in two separate additions at the same time. ⑦ Storing Close the lid and store in a cool, shady place until the end of the rainy season. Occasionally, ventilate the jar and gently shake it. ⑧ Sun-Drying After the rainy season ends, sun-dry the plums for 3 days. (Adjust the duration depending on the size.) Once the surface is dry, transfer to a clean storage jar and it's complete. ┈┈┈┈┈┈┈┈ 🌿Points ・Choose plums that are fully ripened and yellow, with few blemishes. ☺️ ・Thoroughly wipe off any moisture after washing to prevent mold. ・Occasionally gently shake the entire jar to prevent it from drying out until the plum vinegar rises. ・A wine bottle wrapped in plastic wrap can be used as a weight! You can substitute the same amount of honey for the rock sugar 🍯 Adding the additional rock sugar or honey in two stages prevents the plum skins from hardening 🌼 Because honey is used, please be careful not to give it to children under 1 year old ◎ ┈┈┈┈┈┈┈┈ 'Plum Miso' Plums... Desired amount Miso... Same amount as plums Honey... 1/2 the weight of the plums Put all ingredients in a clean container and mix well. Store in the refrigerator for about 1 month. (Stir occasionally) It's ready when moisture comes out and the plums soften ✨ ┈┈┈┈┈┈┈┈ Hello! Hi, I'm Gumi, a registered dietitian! ✨ I share recipes for koji-based meals that are gentle on the mind and body, focusing on koji and a relaxed gluten-free approach. 🌿 ⚪︎Fermented recipes ⚪︎Rice flour bread using sake yeast I share these recipes. ☺️ Why not enjoy delicious, guilt-free meals together? 🫶 ┈┈┈┈┈┈┈┈