Perilla Plum

Name: Perilla Plum
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 5000 g green plum; 3000 g white sugar; 1000 g rock sugar; to taste Perilla; 500 g Salt

Green plums are pressed for days to purge bitterness, sun-dried, then layered with sugar and salted perilla leaves in a jar, evolving into a floral, tangy preserved plum.

0 minNewMedium Pickled & Preserved Other Sweet & Sour

Instructions

1
Select large plums without external injuries, wash them and let them dry
2
Add salt and rub; this step is called 'shaqing,' which can remove the fuzz and enhance the flavor.
3
After the drying process, press the plums with a heavy object to let them release their bitter liquid and brine. These plums have been pressed for one day.
4
Keep pressing, press it for four to five days, and turn it over midway
5
Pour out the salt water and take out the plums to dry for a day
6
Layer white sugar and plums in a glass jar (wash and dry the perilla, then rub with salt—this step is not pictured). On top, add the perilla and rock sugar, cover the lid, and let the sugar slowly melt and penetrate.
7
You can start eating it after half a year. During this period, you need to open it to check, and if it's not sweet enough, add rock sugar.