Salted Cherry Blossoms

1. 1

   I bought 50 g of cherry blossoms.

2. 2

   Separate the flowers.

3. 3

   I was only able to get 30 g of flowers.

4. 4

   Spread out in a dish and sprinkle salt over them, reserving some salt if there is a second layer of blossoms.

5. 5

   If there are any cherry blossoms that didn't fit into the first layer, spread on top.

6. 6

   Sprinkle the remaining salt on top of the second layer.

7. 7

   Spray with water.

8. 8

   Lay plastic wrap over top, and press out any air.

9. 9

   Place a 100 g weight on top, and place this in the refrigerator for 4 days.

10. 10

    A little bit of water will seep out.

11. 11

    Press down with a paper towel to absorb the water.

12. 12

    Add the vinegar.

13. 13

    Cover with plastic wrap, place the weight on top, and place it in the refrigerator for another 3 days.

14. 14

    The colour was nice, but they were still a bit too bitter, so I left them in the refrigerator for one more day.

15. 15

    Give them a taste, and if the bitterness is to your liking, then they're ready.

16. 16

    If not, keep them in the refrigerator for a little bit longer.

17. 17

    While the cherry blossoms are being pressed, vinegar will seep out.

18. 18

    Sprinkle some salt over the flowers, cover with a lid, and store in the refrigerator.

19. 19

    I used them in sakura mochi the day after they were done..

* Per serving · 4 servings · Values may vary.