自家製梅干し (赤しそ編)
Homemade Japanese plum pickles (Umeboshi) preparation for adding salted red perilla(Aka-shiso)
赤い梅干しを作りたい場合、2-3週間ほど塩漬けした完熟梅に塩もみした赤しそを加えます。
長期保存を叶えるため、赤しその持つ抗菌作用を梅干しに加えたと言われています。
必ず赤しそを加える必要はなく、白梅干しも美味しいものです。加えるか加えないかは、お好みでどうぞ。
If you want to make red umeboshi, add salted red perilla to the salt pickles ripe plums that have been pickled for 2-3 weeks.
In order to achieve long-term food preservations, it is said that red pepper has its antibacterial action added to umeboshi.
You don't have to add red perilla, and just plane umeboshi are delicious too. Add red perilla as you desired.