johnk

An update of the project status. I’ve been busy health issues, and been going into a slow mode. June 2 Updates I checked the ume on May 27, and this was the ongoing status. The two bleach-treated batches were moldy, and the one that cleaned off better was less moldy. So neither overcame their mold.…

I pulled out the plums from the batch that I tried to “cure” with alcohol, called 3rd 2. It was soaked in weak sake that had been diluted a bit, and then salted, and it was way too hard. The alcohol killed off too much of the plum, and left it unable to ripen. I’m…

All over the web, there are people asking what to do with umeboshi, or the green fruit, prunus mume, aka, ume, aka Japanese plum, aka xi muoi, aka, maesil, aka Korean green plum, aka muoi, aka mume. Here in the San Gabriel Valley, nearly everyone eats something connected to this plant. Mexicans use chamoy sauce,…

I opened up the two pressing vessels and repacked them into jars. One was seven days old, and the other was six days old. They both had some moldy plums, so I pulled the moldy ones. The mold problem wasn’t that serious. It was very little bread mold, and small spots of black mold. So,…

We had a big crop of ume this year – only around 10-15 pounds, but that’s good to me. Here are the results so far. My mom and I clashed over how to do this. She was of the “press large batches”, don’t clean too much, and salt enough school of thought. I’m of the…