Making Japanese salted plums, Umeboshi, by a traditional way

It's been five years since I moved from Tokyo to Mihama Town, Mie Prefecture.
A friend gave me some organic Nanko plums, so I'm going to make, japanese salted plums, Umeboshi.
The plums are irregular and bruised, but they're fully ripe and give off a sweet fragrance.
This time, I'm going to make two types of Umeboshi: one without plum vinegar for transporting, and one with plum vinegar for eating at the table.
For more information on Mie Prefecture's Mihama Town, please visit the following website↓.
mihama-mie-tow...
Instagram: / rural_life_japan

[@peterelwert5598]

面白い。ありがとう

[@RuralJapan]

ありがとうございます！