Today I want to share with you how to make Umeboshi.I have already shown you how to make Umeboshi in a traditional way, and this is the second Umeboshi video.How to make ★Umeboshi★Epic episode!〜梅干しの作り方〜(EP108)https://youtu.be/6RTS3pnrMncIn this video, I'm going to be showing three different types of Umeboshi, one of which is the most simple Umeboshi with 12% salt, without using red-Shiso leaves. The second one is my all-time favorite, Sweet and Sour Umeboshi.I will tell you the secret of succulent and juicy Umeboshi. And lastly, I will be showing Honey Umeboshi by using a Ziploc bag.This is my first time to try making Umeboshi in a Ziploc bag, but this is going to be an excellent recipe to try making Umeboshi first time.In this video, I am showing you how to sun-dry and aging.Hope you like it!・The most simple Umeboshi2kg ripe Ume (Japanese plum)240g salt (sea salt)※2kg~3kg weight・Sweet and Sour Umeboshi1 kg Ume (Japanese plum)200g salt (sea salt)1L bottled water (the amount is depend on the container) ・Sweet and Sour Umeboshi brine1kg rock sugar1L rice vinegarRed Shiso Leaves : Recipe below ・Honey Umeboshi500g Ume (Japanese plum)50g salt50g honey※500g~1kg weight・Red Shiso Leaves 500g Red Shiso Leaves2 tablespoons salt(20g)Umeboshi:https://princessbamboo.com/how-to-make-umeboshi/Facebook:https://www.facebook.com/kitchenprincessbamboo/Instagramhttps://www.instagram.com/akino_ogata/ SHOKUPAN course on Udemyhttps://www.udemy.com/course/shokupan-bread-baking-101/?couponCode=45DDFC6D12942B6E5AA2Special coupon for my subscriber45DDFC6D12942B6E5AA2You have all the answers in this course!Check out my store on Amazon!You will find what I am using in my video.https://www.amazon.com/shop/japaneseeverydayfoodkitchenprincessbamboo※Kitchen Princess Bamboo earns a small amount of commission from the store. The profit is saved for "Give Away"!music: YouTube music libraryhttp://www.twinmusicom.org/Sharing output gets better skills.Thanks! Love from Japan♡#kitchenprincessbamboo#japaneserecipe#umeboshi