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1
I bought 50 g of cherry blossoms.
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2
Separate the flowers.
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3
I was only able to get 30 g of flowers.
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4
Spread out in a dish and sprinkle salt over them, reserving some salt if there is a second layer of blossoms.
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5
If there are any cherry blossoms that didn't fit into the first layer, spread on top.
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6
Sprinkle the remaining salt on top of the second layer.
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7
Spray with water.
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8
Lay plastic wrap over top, and press out any air.
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9
Place a 100 g weight on top, and place this in the refrigerator for 4 days.
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10
A little bit of water will seep out.
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11
Press down with a paper towel to absorb the water.
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12
Add the vinegar.
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13
Cover with plastic wrap, place the weight on top, and place it in the refrigerator for another 3 days.
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14
The colour was nice, but they were still a bit too bitter, so I left them in the refrigerator for one more day.
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15
Give them a taste, and if the bitterness is to your liking, then they're ready.
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16
If not, keep them in the refrigerator for a little bit longer.
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17
While the cherry blossoms are being pressed, vinegar will seep out.
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18
Sprinkle some salt over the flowers, cover with a lid, and store in the refrigerator.
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19
I used them in sakura mochi the day after they were done..
