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The ingredients needed to cook Low Sodium Pickled Plums- How to Dry Kanto pickled Plums (White Pickled Plums):
- Take 3 kg Low sodium pickled plums
- Provide 1 large Sieve
- Use 1 Bricks
Steps to make Low Sodium Pickled Plums- How to Dry Kanto pickled Plums (White Pickled Plums):
- Store pickled plumsfor 20 or more days. Then dry them outside during three days of good, sunny weather. To dry: place the plums on a sieve so that they aren't touching, then, set outside to dry.
- Place a brick under the sieve to give it good ventilation, and start drying mid-morning (around 10). Flip them over after 2 hours, and lay them flat in a sunny area.
- At the same time, place the storage container in the sunshine.
- Return the plums to the container with the plum vinegar on the first day while they are still warm, and bring them in the house.
- On the second and third days, put them back out in the sun to dry, leaving them overnight. At night, cover them with a net, and let them sit out on the balcony.
- After they have dried, transfer to storage jars, or an earthenware pot. Store the liquid separately.
- It's sanitary to cover with a tight mesh laundry net when drying.
Attach lids and place in canner. Wash plums gently, remove hulls with a bamboo stick, and dry well with paper towels one by one. Please make sure the plums are dried well otherwise the moisture of plums will cause growing mold in the jar. Try this delicious Pickled Plums Recipe With Red Wine to preserve your plums for later. Tie the dry spices and ginger in a spice bag or scrap of cheesecloth.
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