PREPARATION OF SALT-FREE PICKLED PLUM INCORPORATED WITH LEAF OF RED BEEFSTEAK PLANT

摘要

PURPOSE:To prepare salt-free pickled plum, by washing a plum fruit with SHOCHU (a distilled alcoholic beverage made from rice, etc.) or vinegar and pickling with pure rice vinegar; separately, crumpling washed and drained leaves of red beefsteak plant, adding pure rice vinegar and grated juice of unripe plum to the leaves; and adding the mixture to the pickled plum. CONSTITUTION:Plum fruits are washed with SHOCHU or vinegar, dried, put into a wide-mouthed bottle or an earthenware pot together with 900ml of pure rice vinegar per 1kg of the plum fruit, and sealed. 600g of the tip of the leaves of red beefsteak plant is washed with water, drained, and crumpled in vinegar. The blackish beefsteak plant juice exudated at first is removed completely by squeezing the leaves, and pure rice vinegar is again added to the leaves. 6-7 pieces of unripe plum fruits are grated with a porcelain grater, the juice is added to the beefsteak plant leaves, and the mixture is thoroughly kneaded, and into the wide-mouthed bottle or the earthenware pot containing the pickled plum, and sealed. An ideal pickled plum can be obtained after 20-30 days.