เอาสูตรมาฝากครับ ทำไม่ยากหรอกติดแต่เมืองไทยหาบ๊วยแก่แบบดิบๆยากเย็นไว้จะไปถามโครงการหลวงช่วงที่คุณ Jubjeeplumpang บอกแล้วละครับจะทำซักถังใหญ่ๆเลย
1. ume, 1Kg (choose ume with unmarked skins)
2. Rock sugar, 0.5-1Kg (the lower the sugar content, the longer your umeshu will take to be drinkable)
3. White liquor, 1.8l ("white liquor" is the Japanese term for clear, unflavoured ethyl alcohol intended for human consumption, but pretty much anything with a high alcohol content will do -- brandy or whisky is fine)
Again, just multiply the amounts of the other ingredients by however many kilograms of ume you may be using.
Right, here we go:
* Prepare a glass or other non-reactive vessel by disinfecting it in boiling water and drying it thoroughly.
* Wash the ume and carefully wipe off any water (again, any remaining water will cause them to go moldy later on).
* Remove any stalks with a knife or skewer.
* Pierce the skins of each ume with a fork or skewer in several places.
* Place a layer of ume and a layer of sugar in the vessel in turn until you run out of ume. It should look something like this at the end.
* Pour in the white liquor and seal the vessel.
* Store it in a cool, dark place for at least three months, occasionally shaking it.
You can start drinking it after the three months are up, but there's no problem with leaving it for a year or more. You should, however, remove the ume after six months or so, or you may find your liquor to resemble jam more than anything else (in fact, if you add in some sugar, the ume can be turned into a quite acceptable jam for use on your morning toast).
That's pretty much it -- I hoped you found something you didn't know about the humble Japanese ume in this article. Editorial comments appreciated, of course.
21 ก.ย. 51 09:30:28