No plum wine today，try these no-cook sauces with pickled plums!｜Miso & soy sauce magic in every drop скачать в хорошем качестве

No plum wine today，try these no-cook sauces with pickled plums!｜Miso & soy sauce magic in every drop

After washing tubs of green plums, you might wonder—aside from making plum wine, is there an easier way to use them? The refreshing tartness of green plums pairs beautifully with everyday fermented seasonings like miso and soy sauce. With the right proportions, you can soak and pickle them into all-purpose sauces ready to enjoy all summer long—in just 1 to 2 weeks! Got more plums than you can use? Don’t let them go to waste—just freeze them properly and enjoy their natural flavor anytime within a year. 🍶 Soy Sauce Plums Green plums: 300g Naturally brewed soy sauce: 500ml Kombu: about 10 cm Naturally brewed mirin: 3 tbsp (about 45ml) 🕒 Chill for 2 weeks, then remove kombu and plums to use.Best within 6 months.The plums can be stored in the fridge and used in soups, braised dishes, and more. 🟠 Miso Plums Green plums: 400g Miso: 400g Honey: 280g 🕒 Ready to use after 1 week in the fridge. Best within 12 months.No need to remove the plums—let them keep infusing flavor over time. My Social Accounts: Facebook:   / fermaniac   Instagram:   / fermaniac_daily   Chapters: 00:00 Introduction 00:10 Prep Work 01:11 Soy Sauce Plums (Green Plum Soy Sauce) 01:57 Miso Plums (Green Plum Miso) 03:04 How to Store the Plums 03:23 Cooking Ideas