Green plum wine & plum dew

Overview

In late spring and early summer, fresh fruits are everywhere, waiting for the flowers to fall, then unpacking and tasting wine

Wash the green plums, use a toothpick to gently pick off the green plum stems, spread them on a flat sieve to dry
My family doesn’t like to drink strong alcohol, so I chose Jinro Soju with an alcohol content of 20%. If you like strong flavors, you can choose high-concentration liquor such as vodka. The higher the alcohol content, the longer it can be stored.
In a clean sealed bottle, add a layer of green plum, a layer of yellow rock sugar, and pour in soju. Leave a little space at the mouth of the bottle, because when the rock sugar melts, the plum juice will also precipitate out and increase the liquid. The ratio of plums, shochu, and rock sugar is about 1:1:0.5~0.7. If you like a sweeter taste, increase the amount of sugar as appropriate.
Some plums that are slightly less attractive cannot be wasted. Use a knife to cut the flesh of the plums in a cross shape. Just like plum wine, a layer of green plums and a layer of honey are packed together, sealed and stored in the refrigerator. The honey-soaked plums will start to precipitate juice after about 3 days. At this time, if you like a sour taste, you can add an appropriate amount of white vinegar. You can unseal it in about half a month, soak it in water and drink it to clear away heat and detoxify!