Crispy Pickled Plums (Maesil Jangajji)
How to Make Delicious and Crispy Pickled Plums with Seasonal Plums
Make a sweet, sour, and refreshingly crispy pickled plum dish using seasonal plums. As the plum season, which starts in late May, is nearing its end, now is the perfect time to make this preserve that you can enjoy with various dishes for a long time. This recipe is based on the popular method from Hong Ssang-ri, a renowned expert featured on the TV show ‘Al-toran,’ and is explained in detail for beginners!
Ingredients- 1kg Ripe Plums
- 1kg White Sugar (equal weight to plums)
- 4 Pinches of Coarse Sea Salt
- 200ml Fruit Vinegar or Brewed Vinegar
Cooking Instructions
Step 1
First, fill a large bowl with enough water to fully submerge the plums. Add 1 cup (about 200ml) of vinegar to the water and soak the plums for 10-15 minutes to help remove any impurities. Afterward, gently rub the plums with your hands under running water and rinse them thoroughly 3-4 times. It’s crucial to wash them meticulously, ensuring no residue remains, especially around the stems.
Step 2
After washing, drain the plums well using a colander. For best results, you can pat them dry with paper towels or let them air dry in a well-ventilated area for about a day. Once completely dry, make 6 incisions around the stem end of each plum, cutting them into six sections without completely separating them. You don’t need to remove the pits.
Step 3
The key to delicious pickled plums lies in the sugar ratio, which should ideally be 1:1 with the plums. To start, add only half of the sugar (500g) and mix it with the plums. The remaining half will be added after the first fermentation. Pour the initial 500g of sugar over the cut plums and gently toss them with a spatula or your hands until evenly coated.
Step 4
Transfer the sugar-coated plums into an airtight container. Ensure the container is clean and dry. It’s important to seal the lid tightly to prevent air from entering, even though the plums are coated in sugar.
Step 5
To kickstart the fermentation process, leave the container of sugar-coated plums at room temperature for one day. This first fermentation allows the sugar to start dissolving and drawing out moisture from the plums.
Step 6
After one day, check the plums. You’ll notice some liquid has accumulated at the bottom. Transfer about half a cup of this delicious plum liquid along with some plum pieces to a separate clean container. Don’t discard the remaining liquid; it’s a flavorful syrup you can use later for braising meats or fish, or to dress salads and seasoned vegetables.
Step 7
Now, prepare for the second fermentation. Sprinkle 4 pinches of coarse sea salt evenly over the plums in the new container. The salt helps to balance the flavor and maintain the crisp texture of the pickled plums.
Step 8
Add the remaining 500g of sugar, sprinkling it evenly over the top of the plums, like covering them with a blanket. This sugar will slowly dissolve, aiding in the further delicious fermentation of the plums.
Step 9
Once all steps are completed, place the container in a kimchi refrigerator for secondary fermentation. Allow it to mature for at least 3-4 months. This long fermentation process will result in wonderfully crispy pickled plums with a perfect sweet and sour taste. Give it a try when you have the time!
