Back in last autumn, October of 2018, I made my homemade pickled plum. I cannot buy Japanese ume in my living area, so I used plum instead. My homemade pickled plum is a foreign countries’ version of umeboshi. I have checked the condition from time to time. I never saw any mold or anything bad in my pickled plum. Since it has been almost one year, it should be ready to eat by now.
Today I enjoyed tasting my very first homemade pickled plum. I was excited and happy.
Even though I added some citric acid for sourness, it does not taste sour as the real Japanese umeboshi. According to my friend, if I could find an apricot, it would have turned out with some sourness just like a Japanese umeboshi. I will keep an eye to find an apricot in the local grocery store in next spring. If I can find it, I will try my homemade pickled apricot next year.
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As for the nukaduke, I started my nukadoko at the end of July this year. Since then I have taken care of it by stirring the entire nukadoko every day. Only for three days during my trip to Navajoland, I could not take care of it, so I kept the nukadoko container in the refrigerator. It is like having a pet to take care, as I have to take care of it every day. It is fun to take care of something and observe its growth every day.
For the first three weeks, the pickled vegetables tasted very salty. After I added more nuka and some other dried foods such as a kiriboshi daikon, a dried shiitake mushroom, and a dried konbu, the pickled vegetables have start tasting just right.
I have pickled a whole onion, a carrot, a celery, a turnip, a cucumber, and a daikon. My favorite so far is a whole onion.
♬ Any feedback? (^^♪
three wisdom 