When you work with Ume (Ume shigoto), you can enjoy beautiful Ume aroma.
This is my big joy to share this beautiful aroma with somebody who are working with.
(Normally with my mum! I learn these things from mum by doing together)
Well, the second day of Making umeboshi.
Here is the post of the first step(the day before), Making Umeboshi (Vol.1)
Then spray Shotsu for sterilising (optional).
It looks a lot of salt, but you don’t eat many umeboshi per day, so don’t worry.
Salt is very important to keep Umeboshi away from mold.
Now, need to wait a few days until water from Ume comes up to the surface.
All ume needs to be covered by water from ume itself.
If the water(from Ume itself) doesn’t come up to the surface within few days,
you may have a chance to get mold. (at least in Japan, because it is rainy season!!)
So next few days will be the nervous but exciting moment.
To be continued!