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Jun 29, 2017 4:09 PM CST
|I am making Umeboshi (pickled Japanese plums). I make it every year and have been for many, many years. Once in awhile, a batch goes wrong and grows mold - along with the mold, the liquid gets cloudy and smells bad.
This year, one of my batches is growing something I have never seen before. My daughter wonders if it might be a bacterial clump. The Umeboshi smells good and the liquid is clear. This little guy was floating on the surface (not attached anywhere). I fished it out and its now living in a bowl of Ume juice in the cupboard (trying for cool and dark). The liquid is made by adding 10% salt to ume fruits that have been washed and dried and spritzed with enough vodka to make the salt stick. Essentially, its salty fruit juice.
From the side
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and proclaiming...."WOW What a Ride!!" -Mark Frost
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