Ume vinegar is not vinegar actually, it is the by-product of the umeboshi pickled plums making process.
According to the MUSO producer, the ume vinegar helps with a lack of appetite, digestive problems and tidiness.
- Ume dressing with honey - mix 1 tablespoon honey and 4 tablespoons olive oil, 3 tablespoons toasted sesame oil, 1 tablespoon ume vinegar and 1 tablespoon freshly pressed orange juice
- Yoghurt ume dressing - mix 1 small package of sour soya specialty Sojade natural and 1 tablespoon ume vinegar and 2 tablespoons rice syrup; it goes perfectly with lettuce
- As a flavour to Kulajda soup, sour lentils, legume spreads,...
- Ume vinegar drink - small teaspoon of ume vinegar in a glass of water; a proven help against heat fatigue
Ume vinegar production:
Ume vinegar is liquid produced during pickled umeboshi plums fermentation.
1. Umeboshi plums are harvested in spring.
2. Salted when harvested and left to dry for several days in the sun.
3. As soon as almost dry, pickled in salty brine, burdened with stones and left to ferment.
4. Shizo leaves are also put into the brine. They look like a decorative nettle.
5. Red liquid that is produced during the fermentation process is called ume-su, "umeocet" in Czech.
- COUNTRY LIFE Ume-vinegar, 200 ml
- COUNTRY LIFE Umeboshi
- MUSO Umeboshi
- MUSO Organic Umeboshi Pasta
CompositionShiso leaves, sea salt, ume plum vinegar white61 % (ume plum 80 %, sea salt 20 %). May contain traces of gluten.
In a cool, dry place. Protect from sunshine.