UMEBOSHI 2021 | Part 1 Preparation | 3 ways to make Umeboshi (EP284)

[@RhiannonSmith9]

Love it!

[@RakuRadio]

Thank you for the honey umeboshi method. My son loves these. I will try making for first time this year! 🤞🤞ありがとうございます!💮

[@critterjon4061]

Could you use other types of plums for this

[@kitchenprincessbamboo]

Which kind?

[@lycorisnerium]

Can I use vodka instead of shochu?

[@kitchenprincessbamboo]

Yes, you can!

[@lycorisnerium]

@@kitchenprincessbamboo Thank you ♥️

[@stan_Jesus_for_live_longer]

Can we use Chinese plums etc. if there's no Japanese plums in our country? And it's okay that the plums won't expose under the sun if we lived in fully indoor house especially on apartments? (We lived on aparment and our house was fully indoor and even our outside has roof too so we can't expose the plums under the sunlight) and there's alternative to expose under the sun to plums gets dry/wrinkle? pls answer me thanks ✌️

[@kitchenprincessbamboo]

Join my Happy Eating group to share your photo of Chinese plum with me! I can answer your questions easily! facebook.com/groups/456957999399534

[@VarongTangkitphithakphon]

Thank you! I so love these fermented recipes. It looks challenging and fascinating!

[@manitrarakotomanana8020]

For the 3rd receip with honey, how long we need to fermented before eating it?

[@kitchenprincessbamboo]

3 month to a year. Thanks for watching!

[@jasperfen3754]

This was a fun video. These long-term fermentation projects can be intimidating, but I may give it a try with some local plums. What do you think I could use for the red coloring? I doubt I can get those leaves here. Just curious, how long does it take you from adding the salt to finishing removing all the liquid from the leaves?

[@kitchenprincessbamboo]

I will leave out Red Shiso leaves for the most simple Umeboshi this year. I think there is no problem with the taste and the anti-bacterial effect. It's going to take 5 mins for each time to remove all the liquid. Thanks for watching!

[@mayazaikai6217]

Imtrynto make now

[@TestTest-eb8jr]

This looks like a very interesting recipe ; I will have to look into sourcing plums locally.... (I miss seeing you in the video) [Hi Alex 😊]

[@kitchenprincessbamboo]

I will be in front of the camera, soon. Thanks for watching!

[@yukineswan]

very cool

[@katl8825]

I think fermentation is one of the hardest things to do...so many things can go wrong! good luck!

[@starfoxandstellar9917]

Is there a way to make umeboshi without using alcohol? I can't use alcohol in my cooking but I would want this to be as similar as possible. Are there also any other plum varieties I can try?

[@kitchenprincessbamboo]

There would be a chance that goes bad if you don’t use alcohol. But you can give it a try!

[@SwitchelSweets]

Mmmmm I love umeboshi 😋 I brought some to a presentation I did about making bento, and I was happy to see how many guests loved them so much, they wanted to eat a whole plum in one big bite! I’m on the hunt for the right plums here in the US so I can make these different varieties myself ❤️

[@kitchenprincessbamboo]

Awesome! Let me know if you find good plums!