June is the season for "Wax berry (or Bayberry)"It is native to eastern Asia, such as China, Korea, Japan, Taiwan.
It's grown in a warm climate area, in forests on mountain slopes -not higher than 1500m-.
It tastes sweet and sour. It can be eaten raw, cooked for jam or marinated in alcohol as same as "Plum wine".
One point!
Before you eat, you must soak them in a salted water for a while and let the small worms come out from the berries!
The worms are white and about 2-3mm long. People say it is harmless to human body, but... it is better we clean them off.
This time, I made "Wax berry wine" as I did with plum in April.
It was first time for me to do it with wax berry, so I didn't make too much.
Wax berry x 600gm, Rock sugar x 150gm, Shochu (35% alcohol) x 1080ml
If it is successful, I will make more in next season!!
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| Left: first day Right: 5days later |
P.S. Let's see what happened to the plum wine I made in April..
Color already has changed to nice amber color! Almost ready....
Awesome pictures... Fabulous blog on Bayberry wax.
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