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The traditional process of a pickled ume - 10% of salt

Quantity	Ume - 2kg White distilled liquor - 200cc Salt - 200g
Preparations	It is indoors kept until a Ume ripens. ***Don't use a refrigerator for preservation. It can use, if it changes yellow.
Preparations	It washes in cold water lightly. In order to remove bitter taste, it soaks in water for 5 hours.Then, it drains.
Start to make	Little salt is put into a container. Salt will be put in if a Ume is put in two steps. And this work is repeated. There are many container tops about salt. There is little bottom of a container about salt. Finally white distilled liquor is put in. A drop-lid is placed and a 4kg weight is put.
Start to make	About 2 days after If juice comes out, it is in a half about a weight. And it is made to ripe for one month.
Summer airing	One month after, in order to dry, it arranges on a basket. Please dry for three days. This is the work traditional "summer airing (Doyo-Boshi)" of Japan.