I made plum pickles, but why are they soggy so quickly?

I made plum pickles.

Even though it hasn't been a few days, it's completely backed away, making it almost impossible to know the original shape.

Why is it so soft?

Is that what plum pickles are supposed to be like?

I don't think it's like that when I eat outside.

1639 2017-06-12 Lady

A. 1

Plums tend to soften easily.
When it's cooked, it melts quickly and disappears.

Lady 8 years ago 0

A. 2

I think it's because I dipped it in the yellow plum room.
When making pickled plums, you need hard pulp, so soak them in green plums a lot.

Gentleman 8 years ago 0

A. 3

I do make pickled plums with green plums.
It's hard to say it's good for your health.
It's better not to eat green plums because they have a very strong toxicity (which can be turned into cyanide).
Even if you make it, you have to leave it for more than 100 days and eat it after aging it.
Hwangmaesil immediately backs down after a few days, and there is no unique crunchiness of pickled vegetables, but it is still not poisonous, so you can eat it.

Gentleman 8 years ago 0

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