Japanese Umeboshi Plum 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.
PLUM VINEGAR(B)(G/F) 250ML
Cooking: 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 radish, cucumber, and other vegetables.
Ingredients & Nutritional Info: Ume juice, water, sea salt.