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Molecular Gastronomy
Molecular Gastronomy
8
Use Special Ingredients Citric Acid to create the delicious Japanese treat, Sour and Salty Pickled Plums.
Special Ingredients
Remove the apricot stems. Then, to prevent mould, soak kitchen paper with vodka and wipe the apricots well.
Mix the salt and Special Ingredients Citric Acid in a freezer pack, add the apricots and shake the bag to mix. The apricots will release water as they soak.
Soak the apricots in the syrup for 2 weeks, shaking the bag every few days until all of the apricots are soaking in the syrup.
After 2 weeks, drain the apricots from the syrup and lay them on a net / rack to dry in sunlight for 2 - 3 days. If possible, turn the apricots twice a day. The liquid that the apricots were soaking in can be used as vinegar and/or dressings for pickles.
The apricots can be enjoyed immediately, or stored in a sealed container in the fridge.
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