[continuing from: Kitchen: Umeboshi Time with Crock & Rocks (+ pickles & jam) & Kitchen: Umeboshi update (drying after salting, before salting again) & Umeboshi update, part 3 (adding shiso and back into the crock}
Ume Chronicles continue (catching up from April 16, 2021)
Last year June, we harvested a load of Ume (Japanese small sour plums of a sort) from the neighbour’s tree and made several items while coincidentally waiting for our little baby to arrive (as you can see from my *sophisticated labeling system*, was started June 16) Oh and the baby arrived a few days later on June 23rd).
Continue reading Kitchen: Ume vinegar, syrup & cordial (bottling etc)
Kaki Vinegar, Bottled-up (catching up from April 21, 2021)
Kaki (persimmons) are all around us here in Okayama so we end up with bushels > I’m finding every which way to use: from jam to dried to pickled/lacto-fermented and specifically today, vinegar.
While getting the kitchen ready for construction, so… figured should bottle the batch started last year.
Started by stashing a bunch of chopped up, unwashed persimmons in a big glass jar with “the mother” from some apple cider vinegar￼￼ – weighed down with rocks to keep submerged – last year in November (as seen on label above). Continue reading Kitchen: Kaki (persimmon) vinegar (filtering & bottling)