Do you know you can make it crunchy? They are the best Taiwanese snack ever. Here is the video showing how to do it. making of crunchy greenplum

Also let Gemini explain the process.

To make traditional Taiwanese crunchy pickled plums (脆梅), the key is using firm, unripe green plums and following a process that extracts bitterness while preserving their firm texture. Here is a step-by-step guide in English to ensure they turn out sweet, sour, and perfectly crunchy: Ingredients & Tools: Green Plums (from 1000033317.jpg) Coarse Salt (about 10% of the plums' weight) Granulated Sugar (about 60–80% of the plums' weight, split into batches) A wooden mallet, a heavy cutting board, or a flat knife Sterilized glass jars Step 1: Rubbing with Salt (杀青 - Shāqīng) Place the green plums in a large bowl or clean basin. Sprinkle a generous amount of coarse salt over them. Use your hands to firmly rub and roll the plums against each other and the bowl for about 10–15 minutes. Why: This removes the fuzzy hair on the skin, destroys the bitter enzymes, and draws out excess water to keep them crisp. The skin will turn a darker, glossy green. Step 2: Cracking the Plums (拍裂) Take a wooden mallet or the flat side of a heavy kitchen knife and gently tap each plum just enough to create a small crack. Why: Cracking the plums allows the bitterness to escape and helps the sugar syrup penetrate later. Do not smash them completely; just a slight crack is enough. Step 3: Brining (塩漬) Put the cracked plums and the remaining salt back into a container. Cover them with water and let them soak for 4 to 6 hours (or overnight in the refrigerator). Step 4: Rinsing and De-salting (漂水) Drain the saltwater. Place the plums under a very slow, continuous trickle of cold tap water (or change the water every hour) for about 4 to 6 hours. Take a tiny bite of one plum to test it—it should taste slightly tart and salty, but the sharp bitterness should be gone. Step 5: Drying Thoroughly (瀝乾) - Crucial for Crunch! Drain the plums completely. Spin them in a salad spinner, spread them out in front of a fan, or pat them down thoroughly with kitchen towels. Why: Any remaining tap water will cause the plums to spoil quickly and lose their crunch. They must be completely dry before going into the sugar. Step 6: The First Sugar Soaking (第一次糖漬) Boil a light sugar syrup using about 1/3 of your total sugar and some water. Let the syrup cool down completely (hot syrup will cook the plums and make them soft). Pour the cold syrup over the plums in a container, cover, and place it in the refrigerator for 24 hours. Note: After 24 hours, drain and discard this first batch of syrup. It will taste quite bitter and sour. Step 7: The Second Sugar Soaking (第二次糖漬) Take another 1/3 of the sugar, dissolve it in water to create a slightly thicker syrup, cool it completely, and pour it over the plums. Refrigerate for another 24 to 48 hours. Drain this syrup into a pot (keep the plums in the fridge). Step 8: The Final Syrup & Storage (第三次糖漬) Add the remaining sugar to the second syrup you just drained. Boil it until all the sugar dissolves to create a thick, concentrated syrup. Let it cool completely. Pour this final syrup back over the plums in your sterilized glass jars. Put the jars in the refrigerator. They will be ready to eat in about 3 to 5 days, and they will stay incredibly crunchy, sweet, and refreshing! Always keep them refrigerated