Description
Umeboshi vinegar is the pink liquid left over from making umeboshi, Japanese plums pickled in salt with red shiso leaves, which give the colour.
It tastes both salty and sour, and in the kitchen it works like a vinegar that also seasons: for dressing salads and raw vegetables, deglazing stir-fries, marinating tofu. It is also an ally for quick ferments, such as fermented radishes. Use it sparingly and, since it already contains salt, reduce or skip any added salt.
It tastes both salty and sour, and in the kitchen it works like a vinegar that also seasons: for dressing salads and raw vegetables, deglazing stir-fries, marinating tofu. It is also an ally for quick ferments, such as fermented radishes. Use it sparingly and, since it already contains salt, reduce or skip any added salt.
