Koupen-chan waiting for umeboshiNew episode: https://www.youtube.com/watch?v=q4Fgq49ivbA
I learned something fun today.
aaa i love umeboshi
Best part of the week is here.
https://x.com/i/status/2063473790848569506
>>288576249That's a big hat!
It's still sunday.
a potato and also an umeboshi
I'm so tired,Lend me your strength Kopenchan...
>>288583433Ganbare, anonchan!
>>288585573Thanks!
We must continue to erai
God I wish my life was like Koupen-chan's
>>288571621And that was?
more screenshots
>>288592921glow in the dark
>>288571085Yay!
apparently ume are closer to apricots than plumsMore relevant to me after a little reading around, other wild stone fruits can be pickled in salt or brine.So whenever autumn gets here I think I'll try blackthorn berries (sloes), vicious little things fresh but apparently the bitterness disappears after fermenting.
>>288597506looking forward to hearing about it
>>288598274How many more years will Koupen air?
We are cooking. But without heat.
>>288596643>>288597370What exactly was going on here?
>>288599734Mama penguin found a sleeping little koupen because he stayed up watching the Ume ripening.
>>288599783But that koupen is wide awake, also there's no confirmation that's a MAMA penguin!
>>2885983203 years and then the shonen super powered battle sequel starts.
>>288601400wizardry
Umeboshi taste gross
Umeboshi tastes amazing
Umeboshi tastes okay
blog warningmy mother in law in japan makes umeshu moonshine in buckets, it's so goodreally strong hoochi love ume it's so sour
>>288601406That's the only way to explains Koupen's power.
>>288602949cherish your cute japanese mom
POTATO
more screenshots doko
>>288576249cute
What is koupen standing on or is that just grip pure strength?
>>288611201Natural buoyancy from being so incredibly round.
koupen bump
I have a confession to make you guysI think penguins are kinda cool
>>288617004Based.
Adelie is so cool.
Koupen-chan IS an umeboshi
>>288625707enaga looking stealthy
We wait...
Soon the umeboshi will be ready!
What species is the japanese Ume plum, I read they are apparently closer to apricots but I haven't yet dug up the scientific name.
>>288631625koupen
>>288631625Prunus mume.Only technically, it tastes nothing like apricots, it's very distinct.
>>288632983how does it grow?
>>288634574On trees with pretty pink flowers. They are sometimes mistaken for cherry blossoms if you're not in the know.
>>288634662China revered the plum blossom is it the same ume?
>>288634740yes, though there's many different cultivars
>>288589058become spherical
Not yet, just a little more time.
The Umeboshi are salty and sour, but not as bad as you will be after you lose your 6 stacked fireball.https://play.supertux.org/https://0x00eb.itch.io/tux-racer
>>288639334>lose your 6 stacked fireball
>>288571621What?
>>288636496>>288638757Koupen-chan wants that purple
Someone made a gif of this one but I forgot to save it.
>>288589972>>288641577It's a mystery...
>>288638454Are you ready now?
>>288647908dastardly koupen
Did you jot the recipe down, anons?
>>288650588It's just fruit and salt, usually about 5% by weight, don't use table salt because there are additives.Make sure the fruit is clean of any mud or other dirt that could affect the fermentation. ideally organicBut looking again at >>288618384 1kg ume + 180g saltThat's 18% salt? wtfand then they add is that red cabbage seriously wth am I reading?alright akashiso seems to be a type of mint like planthttps://en.wikipedia.org/wiki/Shisohttps://kojimarket.com/products/pickled-red-shiso-500g-akashiso-suduke-500g>Product description>Pickled red perilla or red shiso used for making umeboshi and pickled plums. ・Uses 100% Japanese red shiso ・The red shiso pickled in plum vinegar and salt and saves you the trouble of kneading red perilla leaves. ・It is useful when fresh red shiso or perilla leaves are not in season or not available.>Directions>Wash plums well and soak them in water for 5-8 hours. Remove plums and place in a jar with salt in alternating layers, finishing with a layer of salt on top. Weigh down the plums and store in a cool, dark place for 10-20 days. After fermenting, remove plums and separate the liquid. Replace the plums and pickled red shiso in alternating layers, cover with reserved liquid, and ferment for another 2 weeks to 1 month. Remove plums, dry in the sun for 3-4 days, turning daily. Store umeboshi in the pickling liquid or separately without liquid. seems there's more to this than just fermented ume
>>288644301>He was a sk8rpen
>>288650795
>>288651004The akashiso (red shiso leaves) are added and combine to color the umeboshi red and absorb the plum flavor, which is then used as a delicious filling for other dishes.
>>288650991Thank you !
Real penguin hours
What's the most northerly penguin colony?
>>288655491Koupen colony
>>288655491The space penguins.
>>288651375I really like it when cooking one thing leads to ingredients for another, like broth or when separating eggs.
See you on Sunday!
>>288571085Good
