How to make Guangxi sour plums Guangxi sour plum pickling method

Guangxi sour plums are famous all over the world. Everyone who goes to Guangxi does not want to miss this famous local product. Some people even want to pickle Guangxi sour plums at home, but they don’t know how to pickle them. After contacting local residents in Guangxi, the editor has a comprehensive understanding of the pickling method of Guangxi sour plums. Today I will write down the steps and share them with everyone, so that everyone can understand in detail how to make Guangxi sour plums.

How to make Guangxi sour plum

1. When pickling Guangxi sour plums, you need to prepare 5 kg of green plums and 1 kg of edible salt. Wash the prepared green plums with clean water, dry the surface moisture, then add the prepared edible salt and mix well. Put it in a large sealed jar, cover it with a lid, and place it in a cool place to pickle for three days. Shake it frequently during the pickling process.

2. After the pickled green plums are taken out, they should be placed in the sun to dry. During the drying process, they should be put out every morning and put away every afternoon. They must not be wetted by dew. It will be ready in about three days. This is homemade. The Guangxi sour plums are already ready. You can take them out and eat them directly when needed. In addition, do not pour away the water used to pickle the sour plums. Boil it and put it into a clean glass bottle. It is especially delicious to use it to make steamed pork ribs or steamed rice with sour plums.

Guangxi sour plum pickling method

1. When pickling Guangxi sour plums, you can prepare large clean glass bottles. After preparing fresh plums, rinse them under running water, dry the moisture on their surface, and then prepare an appropriate amount of edible salt. The prepared glass bottles should be sterilized with high temperature, or the inner wall can be wiped with white wine, and then let them dry completely.

2. Put an appropriate amount of table salt at the bottom of the glass bottle, then put in fresh plums, put a layer of plums, put a layer of table salt, repeat this process, put table salt on the top, then seal the cap of the glass bottle, and put it in a cool and ventilated place to marinate. During the marinating process, it will ferment naturally and an appropriate amount of soup will appear. After about sixty days, the sour plums inside will be pickled.