自家製【梅干し】簡単に作れる♪酸っぱくて美味しい♪色々な料理に使って夏バテ防止にもなる♪ 

ご視聴ありがとうございます。　
６月初旬、実家の梅と我が家の梅を主人と収穫。　
今年は梅が不作で例年より少なく大変でした。
実家の梅の木は４０年余り立派な梅の実が育って母の梅酒は皆んなに喜んでもらえてました。
父が亡くなり一人暮らしの母には庭木の手入れは困難で残念ですが撤去となりました。
実家の最後の梅と我が家の梅で梅酒と梅干しを作りました。
梅の重さ×１４%=粗塩の量になりますので皆さんも自家製梅干しを作ってみませんか♪
１４%より少なくする場合は冷蔵庫で保存する事をお勧めします。
ブランデー梅酒の作り方はショート動画にありますので参考にして頂けると幸いです。
⭐︎梅干し（１瓶）
梅　２.５kg
粗塩　３５０g
今年は２瓶作りました。
Thank you for watching.
In early June, my husband and I harvested the plums from my parents' house and our own home.
This year, the plum harvest was poor and there were fewer plums than usual, so it was difficult.
The plum tree at my parents' house had been growing beautiful plums for over 40 years, and everyone enjoyed my mother's plum wine.
After my father passed away, my mother, who lives alone, found it difficult to take care of the garden trees, so unfortunately we had to remove them.
I made plum wine and umeboshi with the last plums from my parents' house and the plums from our own home.
The weight of the plums x 14% = the amount of coarse salt, so why don't you try making your own umeboshi?
If you use less than 14%, we recommend storing it in the refrigerator.
The recipe for brandy plum wine is in the short video, so I hope you will find it useful.
⭐︎Umeboshi (1 bottle)
Plums 2.5kg
Coarse salt 350g
I made 2 bottles this year.