Eden Umeboshi Plum Vinegar, Traditionally Made in Japan, 10 Fl Oz

Authentic Japanese Umeboshi

Ume Plum Vinegar begins with unripe plums picked in June when they are most acidic. They are washed and soaked overnight to remove bitterness and put in kegs with red shiso leaf and sea salt. The salt and heavy stones on the lid (pressure) draw juice from the plums which makes pickling brine in which they are kept for a month. Lactic acid bacteria flourishes. Plums are removed from the brine and sun dried for four to seven days, depending on weather. Red shiso imparts perilla-aldehyde and many phytonutrients as well as a brilliant red color. Sun-dried plums are returned to the brine where they soak four or five more days, removed from the brine and placed in kegs to age for a year. The pickling brine contains an array of beneficial organic acids that are bracing and purifying.

Shiso

Shiso Perilla frutescens is a member of the mint family, a small bush of dark red or green heart shaped leaves. Red leaves are called 'beefsteak' leaves and used for umeboshi.

Pure Ingredients – No MSG or Preservatives

Eden Ume Plum Vinegar is the real thing, rich in important beneficial organic acids with a 4.3% acidity. Prevalent imitations are chemical dyed red, and use chemicals for flavor. Eden Ume Plum Vinegar contains no chemicals, dyes, MSG, preservatives, or additives.