Umeboshi

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Umeboshi. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Umeboshi is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Umeboshi is something that I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Umeboshi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Umeboshi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Umeboshi estimated approx 1 semana.

To begin with this particular recipe, we must prepare a few components. You can cook Umeboshi using 4 ingredients and 4 steps. Here is how you can achieve that.

Receta de mi padre, y de los árboles que planto mi abuelo hace más de 20 años, umeboshi es una conserva de ciruelo o damasco japonés que tiene propiedades medicinales que promueven la salud intestinal. Por ello para nosotros es muy importante conservar esta hermosa tradición. El umeboshi lo preparamos tradicionalmente con gohan (arroz blanco) o en onigiri con alga nori para comidas de vianda. #lacocinanosune

Ingredients and spices that need to be Make ready to make Umeboshi:

1. 8 a 10k ume, albaricoque o damasco
2. 1/4 litro caña o bebida alcohólica de su preferencia
3. 250 gs sal
4. 2 litros vinagre de manzana

Instructions to make to make Umeboshi

1. Lavar la fruta y esparcirla en un tejido al sol por lo menos 5 a 7 días para que se deshidrate.
2. La piel de la fruta quedara un poco arrugada. Luego colocarlas en frascos con tapa previamente esterilizados.
3. Agregar a los frascos la mezcla del vinagre, la caña y la sal previamente mezclado. El líquido debe cubrir toda la fruta. Y agregar si se consigue hojas de shizo. (Perilla morada) es una planta que proporcionará propiedades conservantes naturales.
4. Se deja en reposo unos meses. Y va mejorando su sabor a medida que va pasando el tiempo.

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So that is going to wrap this up with this exceptional food Easiest Way to Prepare Ultimate Umeboshi. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!