Salt Pickled Cherry Blossom.
You can cook Salt Pickled Cherry Blossom using 3 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Salt Pickled Cherry Blossom
- Prepare 50 grams of Cherry blossoms.
- You need 20 grams of + 1 teaspoon Coarse salt.
- It's 1 tbsp of Red plum vinegar (or lemon juice).
Salt Pickled Cherry Blossom instructions
- Add water to a bowl, and gently clean the cherry blossoms (bloomed to 60-70%) by pressing down with your hands. Drain the water while pinching the stems and place in a strainer..
- Place the cherry blossoms on paper towels. Cover with another layer of paper towels and press down to absorb the moisture..
- Get your coarse salt and pickling container ready..
- Place the salt in the bottom of the container and then spread out the cherry blossoms. Create layers of salt -> cherry blossoms - salt and finish with the remaining salt..
- Add the plum vinegar or lemon juice, then use a large piece of wrap as a lid replacement and cover to start pickling..
- If you place the lid of a small container on top of the wrap as a weight, it provides stability and an even pickling..
- If you place a canned good on top as a weight and lightly press down on it 2 or 3 times the water will rise. It'll rise fairly quickly. Leave it out in room temperature for 3 to 5 days..
- Drain the moisture, and place the pickled cherry blossoms on top of a paper towel to dry. Use your fingers to gently pinch the moisture out..
- Once they've half-dried place in a storage container or bottle, add 1 teaspoon of the coarse salt and mix well. Store in the refrigerator..
