I will be brief because I'm busy!
忙しいので、簡潔にします。
Day 2 (June 29)
２日目（6/29）
Day 3 (June 30)
３日目（6/30）
Day 4 (July 1)
４日目（7/1）
Fermenting consideraly. I had to separate the syrup from the ume.
かなり発酵しています。 シロップと梅を分けました。
Now I'm convinced that my recipe works fine!
これで、このレシピがうまく行くと確信しました！
3 comments:
Looks great and must be real tasty. But I am afraid of the sugar content in it. Perhaps I can add less sugar ?
seeandoh: As I mentioned in other posts, the common ume to sugar ratio is 1:1 for both ume syrup and ume jam. I have reduced the amount of sugar considerably. If you ever taste raw ume, you will quickly realiaze that you need to use a sufficient amount of sugar to compensate for the acidity of the ume.
Oh. That is true. But for Diabetics, it has to be less in sugar content. But at the same time, the goodness of ume fruits cannot be missed for sure.
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