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  • (cute upbeat music)

  • - Hello everybody. Today we are going to start a long project.

  • Today I am going to show you

  • how to make maesil extract, maesil-cheong.

  • A lot of people are using maesil-cheong instead of sugar.

  • In Korean, it's maesil, and also called Japanese apricot

  • or Chinese plum, or green plums.

  • Very, very very sour.

  • It is really good for health, everybody knows.

  • A lot of vitamins and minerals inside.

  • With this maesil I'm going to make, first, maesil extract.

  • After I make extract, I will just pour Korean soju,

  • Korean alcohol, and then, around a few months later,

  • it's a really nice maesil liquor.

  • We call this maesilju.

  • After that, I'm going to make pickled maesil.

  • So three recipes are made

  • with one and a half pounds of maesil.

  • It's exciting, isn't it?

  • Each plum, check out, you know,

  • around this part, and, ooh!

  • Remove this way.

  • See here?

  • This is not good.

  • So I'm not going to use this.

  • We have to go a long way together.

  • First, all these guys should pass my test.

  • You see? Yeah, a lot of this stuff.

  • And then, let's wash this.

  • Cold water.

  • (water splashing)

  • Three times I washed.

  • Strain this.

  • Dry this with a cotton towel and also paper towel.

  • And then put them back in.

  • To make this extract, we have to use a lot of sugar.

  • Because you guys can use this as a sweetener later.

  • And then this one and a half pounds, one package plums.

  • And then I'll use same amount, one and a half pounds sugar.

  • First, just mix this and left over you should leave some.

  • Because on top we have to cover with sugar.

  • Leave around a half cup like this.

  • And just mix.

  • Put this in the jar.

  • My jar is a seven cup jar.

  • This leftover half a cup sugar, and fill.

  • That's it. You don't have to close really tightly.

  • Just put this like this, just a little bit.

  • All these good, delicious minerals and vitamins are going

  • to be extracted and then fermented also.

  • Hello everybody! Look at this.

  • This is six days after.

  • You saw, I filmed this the first day,

  • it was like white sugar is all top.

  • Look like snow.

  • I never touched after this.

  • And then this sugar just a little start

  • melted from the bottom.

  • Water coming out maybe two days after, just look wet.

  • First day, nothing happened.

  • Second day, it's just a little wet.

  • Third day, fourth day, today is the sixth day.

  • So I thought it's perfect time for me to film this

  • to show you what it looks like.

  • On top I can see the little foams coming up.

  • This is really going well.

  • So from today all you have to do is

  • just sometimes mix like this (laughs).

  • Like this.

  • And then come back again like this.

  • So upside down, like this.

  • See? It's mixed.

  • Then let it sit anyplace around some cool place

  • in your house and let it sit 100 days.

  • We need to ferment this guy for 100 days

  • from the first day.

  • When you made this first day,

  • check out your calendar.

  • Write down "100th day, my maesil!" Okay?

  • So see you in 100 days.

  • One hundredth day!

  • Can you believe time passed so quickly?

  • Our maesil has been well fermented

  • and now all delicious extract is coming out

  • This is like a kind of syrup now.

  • We didn't add one drop of water here,

  • just only sugar and green plums.

  • Green plums are wrinkly right now.

  • It's time to separate now.

  • Wow! Smells so good.

  • Then pour this.

  • It look like syrup.

  • This is the maesil-cheong we made.

  • It took 100 days.

  • Color is a really beautiful amber color

  • and I'm going to put this guy back into my jar.

  • Look like some seeds, like peach seed.

  • It's very wrinkly.

  • And then pour this soju.

  • I will fill it up, this is now the fourth soju.

  • Last night when I bought soju I thought

  • that maybe two bottles are enough.

  • But just in case I bought two more extra

  • but four bottles of soju is inside here.

  • Happy! That means that I have maesilju more

  • than I expected, okay?

  • And then, I'm going to let this sit in cool place,

  • you don't have to keep this in the refrigerator.

  • for three months.

  • Three months after, maesilju! It's maesil liquor.

  • We're making maesil liquor.

  • Some people call this maesil wine, plum wine.

  • Maesil-cheong, you can use from now.

  • Let me taste.

  • Mmm! Sweet and sour.

  • And flavorful.

  • Really plum flavor.

  • When I lived in Korea, I used to make a huge amount,

  • not like this.

  • My friends and me, like a kind of an annual project.

  • A lot of, lot of maesil-cheong we made.

  • When you make bulgogi, bulgogi sauce,

  • if you use this, the flavor is really much much better.

  • And also little bit like tanginess,

  • it will make your food more tasty.

  • And also I used to make tea.

  • Summertime I used to make this cold iced tea.

  • One or two tablespoons,

  • and cold water and ice, and just drink.

  • Sometimes hot tea mixed with boiling water and hot tea.

  • (upbeat instrumental music)

  • I'm back!

  • Today is exciting day because my maesilju is done.

  • I'm going to separate this maesilju from maesil.

  • Let's see, let's open.

  • Wow, look at that.

  • (pours)

  • Let's check out this maesil, the wrinkly stuff.

  • Amazing, eh? It's really firm; it's not soggy.

  • Let me taste.

  • (crunches)

  • Mmm! Crunchy and still a little tangy and sweet.

  • I'm going to make jangajji, pickle, with this.

  • I need to remove all these seeds.

  • Very firm.

  • This is hot pepper paste.

  • I'm going to use, just an easy way.

  • I'm not going to do any seasonings, any other seasonings.

  • Just only hot pepper paste and mix this

  • and put this in my jar.

  • Hot pepper paste.

  • Just press down.

  • Jangajji! Pickle!

  • I'm going to bring my extract, maesil extract.

  • For three months in my refrigerator, this guy.

  • With maesil, I made three different kinds of food.

  • How do you like this project?

  • It's awesome, isn't it?

  • This maesil-jangajji, maybe one week later

  • it'll be more tasty.

  • Let me taste this maesilju, some maesil liquor!

  • Just a little bit.

  • Maesil-cheong, around one tablespoon.

  • And ice water.

  • Cheers everybody!

  • Aah! Good! A little bitter, and sweet,

  • and plus green plum aroma is full.

  • This one is maesil-cha.

  • Mmm!

  • Mmm, delicious! Sweet and tangy,

  • and also this maesil flavor.

  • Yummy!

  • And then, let me taste this guy.

  • One week later I'm supposed to taste, but why not?

  • Eat with rice because it's salty.

  • Mmm!

  • Today I finished this project, maesil project.

  • I made maesil-cheong (maesil extract),

  • and maesilju (maesil liquor), and maesil-jangajji.

  • Enjoy my recipe.

  • See you next time!

  • Bye!

  • (cute upbeat music)

(cute upbeat music)

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B1 extract plum soju liquor jar day

Green plum syrup, liquor, & pickles (Maesil-cheong, Maesilju, & Maesil-jangajji: 매실청, 매실주, 매실 장아찌)

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    林宜悉 posted on 2020/03/25
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