<This one is already 3 yrs. I removed the plum already>
(makes about 4 litres)
ingredients:
- 1kg (2 1/4lb) unripe ume plum (or substitute with sour plum or apricots)
- 675-800g (1 1/2 ~ 1 3/4 lb) crystallized sugar or 500g (3 cups granulated sugar)
- 1.75 litres ( 7 1/2 cups) shochu or vodka
1. Sterilize the 4 litre screw- top jar with boiling water or using microwave. Then use 40% or more alcohol to wipe inside the jar. Make sure it's very clean and no water left.
1. Sterilize the 4 litre screw- top jar with boiling water or using microwave. Then use 40% or more alcohol to wipe inside the jar. Make sure it's very clean and no water left.
2. Wash and dry the plum thoroughly. Make sure each plum is dry.
3. Remove the stem end from the plum.
4. Put some of the plum in the sterilized jar, cover with a handful of sugar. Repeat the process until all the plum and sugar are in the jar.
5. Pour the shochu over the plum and sugar submerging the fruit. Seal the jar tightly and leave in a dark place, ideally for 1 year but for at least 3 months.
5. Pour the shochu over the plum and sugar submerging the fruit. Seal the jar tightly and leave in a dark place, ideally for 1 year but for at least 3 months.
6. The plum can leave in the wine up to 3 years. After 3 years, better to remove them out and safe the plum for other use.
note: the plum can eat directly or use in cooking with pork, fruit cake, etc.
