Ume vinegar

Ume vinegar is the pickling brine from making umeboshi plums with sea salt and red shiso (beefsteak leaf). The vinegar is tart and salty and contains beneficial organic acids. The plums are fermented and eaten regularly in Japan with rice. I use ume vinegar often on foods I’ll be eating raw since heat kills the important enzymes. When I want a different flavor on my salad, like pomegranate or balsamic vinegar, I always shake on a few splashes of ume vinegar too.