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Stop! Ome is poison → Caution How to make syrup with damaged ume

Commercial ume in a plastic bag

It hurts quickly...

Even if you let it ripen

Mold quickly

Flies also gather

there remains ome

How to make it safe and

I will also share the recipe in the second half

👇🏻 benefits of cutting ume

Pain-prone plums

If you cut it and pickle it

The next day the liquid rises.

Because the time to touch the air is short

It has the advantage of not being damaged

👇🏻 disadvantages here

The ingredient "amygdalin" (contained in the seeds) contained in Oume is poisonous. If this ingredient is decomposed in the body, it may generate toxic "hydrocyanic acid (hydrogen cyanide)," so be careful when using Oume.

[Symptoms] Within 1 hour after eating

Headache

Vertigo

Nausea and vomiting

Abdominal pain

Feeling tired

Breathing becomes shallow and faster

Can the poison be removed with sugar?

It is said to be removed to some extent in 2 to 3 weeks, but it takes time to completely detoxify.

☝🏻 it's safer to drink it much later, especially if you cut it, because it's easy to get poisonous. The poison will break down over time.

[Is it poisonous if you soak it in water?]

Since this poison is water-soluble, it is effective to fill a large bowl or pot with water and soak Oume. Change the water every 6 to 8 hours (a total of 24 to 48 hours is a guide). Even so, it is NG to eat raw. It is safer to raise it from the water, wipe off the water with a towel, etc., and then use it for processing (candied, plum wine, etc.).

Can you remove poison if you use it after boiling?

Throw away the melted hot water after boiling it several times. It is safer to raise it from the hot water, wipe off the water well with a towel, etc., and then use it for processing (candied plum wine, etc.).

Can you remove poison if you freeze it?

It's softer, so it's easier to process, but it doesn't break down the poison.

Should I throw away the seeds?

Yes, it's good ♪ Since the "nutrition" and "umami ingredient" of the plum seeds are very small compared to the pulp, it is also a good method to put only the pulp. If you do not put seeds that contain a lot of poison, safety will be greatly increased.

■ Ome syrup ingredients

Ome or immature ume 1k

Sugar 1k

■ How to make

① Remove the damaged part of the ume and remove the stem with a bamboo skewer. Wash the ume.

② After washing, soak in boiling water for 10 to 20 seconds (If you spread it out on paper, it will dry quickly without wiping). Put in boiling water to sterilize and soften Ome.

③ Cut the dried plums and put seeds in the video, but in the case of Oume, it is better to throw them away. Put plums → sugar → plums → sugar (finish with sugar at the end) alternately in a clean container.

④ When closing the lid, the gas will not come off if it is sealed, so it is good to loosen it and close the lid or open and close the lid every day. The peak period is one week.

⑤ Store in a cool, dark place or refrigerator. While shaking the container occasionally, when the plums become wrinkled (about 2 weeks) Complete! Just in case, please drink more than 1 month ahead.

💡 plum is best to take it out. It will continue to ferment and it will also cause a bitter taste. It is delicious when made into plum jam.

💡 fermentation goes too far, it becomes "plum wine-like" or "yeast fermented liquid" instead of "plum syrup."

When the rock sugar melts completely and the plums become wrinkled, take them out. Usually about 2 weeks is a guide.

· After taking out, it is safer to heat sterilize the syrup once (warm until just before boiling) → cool and store.

Other recipes.

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It will be very encouraging 🙇‍♀️

# ume # syrup The Danger The First Half of the Year Serious Body Reform Those who know know

2025/6/29 Edited to

... Read more私が青梅でいちばん怖いと思ったのは、「漬ければOKでしょ」と急いで飲んでしまうことでした。青梅の毒性としてよく出てくるのがアミグダリンで、特に“種の周り”に多いと言われます。体内で分解されるとシアン化水素が発生する可能性があるので、青梅を使うときは「できるだけ種を避ける」「加工前の下処理を丁寧に」「完成してもすぐ飲まない」の3つを意識すると安心感が上がりました。 ■青梅の毒抜き、私がやって良かった順(体感) 1) 水に浸ける(毒は水溶性) 青梅を大きめのボウルに入れてたっぷりの水へ。6〜8時間おきに水を替えるのが手間ですが、傷みやすい梅ほど最初にこれを挟むと失敗が減りました。合計24〜48時間を目安にして、最後はキッチンペーパーでしっかり水気を拭き取ります。水が残るとカビや発酵が進みやすいのでここが地味に重要でした。 2) 煮こぼし(さらに安心したい時) 青梅を数回、短時間で煮て、その都度お湯は捨てます。酢漬けや砂糖漬けに入れる前にやると「なんとなく不安」が減りました。煮た後も水気は徹底的にオフ。 3) 砂糖漬け(梅シロップ) 「砂糖漬けで毒は抜ける?」は気になるポイントですが、抜けるまで時間が必要と言われます。私は“完成=飲める”ではなく、シロップが上がっても寝かせ期間を長めに取りました。特に梅をカットすると液上がりは早い反面、毒が出やすいと言われるので、急いで飲まないのが安全側だと思います。 ■青梅をカットする場合の注意点 カットは「空気に触れる時間が短くて傷みにくい」「翌日には液体が上がりやすい」というメリットがありました。ただし安全面では、種を入れない(捨てる)だけでリスクをかなり下げられる感覚です。種はうま味や栄養が多いわけではないので、私は青梅シロップでは基本的に入れません。 ■“大丈夫?”のサインと、やめどき ・カビ(白い膜ではなく、ふわっとした毛や色つき)が出た ・腐敗臭、強い異臭 ・泡が増え続けて明らかに発酵が進みすぎ このあたりは「梅シロップ」ではなく別物になりやすいので、無理に飲まないのが一番です。 ■飲み始めを遅らせる+仕上げの加熱でさらに安心 私は、梅がしわしわになって取り出した後に、シロップを沸騰直前まで温めて加熱殺菌→冷まして保存する方法が安心でした。完成後も少し寝かせてから飲むと、青梅の毒抜きという意味でも気持ち的にも落ち着きます。 ※体調に不安がある方や小さなお子さんが飲む場合は、より慎重に(不安なら医療機関や公的情報で確認)がおすすめです。

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