Japanese Umeboshi Vinegar is not really vinegar but a pleasantly tart and salty juice extracted from making pickled Umeboshi plums.
As it isn’t fermented, it is suitable for those who are yeast intolerant and contains many of the healing qualities and nutrients associated with the pickled plums. Plum vinegar is produced during the pickling process from the liquid that rises after salt-soaked Japanese plums are pressed with stone weights. While it is not true vinegar and there is no acetic acid, the citric acid dissolved in the plum vinegar creates a strong, sour taste. It also contains a large amount of beneficial substances such as pectin and polyphenol.
Usage of Umeboshi Vinegar
Popular as a healthy drink for people who are weary from the heat of summer, it is also suitable for French and Italian cooking as well as salad dressings and marinades. As a substitute for Brown Rice Vinegar, it can also be used for sushi rice and in pickling ginger, radish, cucumber, and other vegetables.
Ume Plum Vinegar
Produced from a plum, this red coloured seasoning is made from the juices created by the pickling of ume plums. Tart and salty in flavour, ume plum vinegar is used as both a seasoning and an ingredient for beverages, salad dressings, steamed vegetables, rice dishes, dips, sauces, and food spreads. The ume plum is a Japanese fruit used most often as a condiment, which is referred to as umeboshi plums. However, ume plum vinegar and umeboshi vinegar are different in flavour and ingredients. The umeboshi vinegar has more of the brine or pickled flavour resulting in a saltier tasting vinegar. As a substitute for ume plum vinegar, use red wine vinegar.
Umeboshi Vinegar Substitute
- Red wine vinegar plus added salt