Making Low-Salt Umeboshi, Day 8/低塩梅干し作り、８日目

Yesterday, I transferred the ume from the Tupperware container to an I-Wrap bag, and put it in the fridge. Last night, I tasted one, and found it was quite salty. To be more precise, I had the feeling that when sourness and saltiness were combined, the human taste bud might get them mixed up and mistakenly sense the sourness as saltiness.

This morning, I took the bag out of the fridge,  

昨日は、タッパー容器の梅をアイラップに移し、冷蔵庫に入れました。昨晩、一つ味見しましたが、かなり塩辛いと思いました。正確に言うと、酸味と塩味が合わさると、人間の舌は、２つを混同し、酸味を塩味だと誤って感知するのではないかと思いました。

今朝、袋を冷蔵庫から出して、

 

and had one with a bit of hot rice.
一つ、温かいご飯と一緒に食べました。 

Salty for sure but has turned slightly mellow.
確かに塩辛いですが、ちょっと熟した感じです。 

After having the salty umeboshi, I started to think that my father's low-salt umeboshi were not bad after all. I asked my wife to taste the salty version as soon as possible and tell me her opinion.

この塩辛い梅干しを食べてから、父の低塩梅干しも結局悪くないなあと思い始めました。妻に、できるだけ早く、塩辛いほうを食べてみて、意見をきかせて、と頼みました。

Today, it's sunny, so I started to dry some of the ume in the sun.
今日は天気なので、梅の一部を日干しし始めました。  

I will leave the others indoors to see if the two versions will differ in flavor and texture.
残りは室内に置いて、味と食感が変わるか調べようと思います。 

To be continued.

続く。