The umeboshi acidulate is a pink liquid that can resemble vinegar and which is produced from umeboshi plums, salted fruits of Japanese origin. Here
you can explore the topic.Ingredients for 4
4 spring onions (green and red)
1 clove of garlic
1/2 glass of umeboshi acidulate
2 spoons of dried oregano
1 teaspoon dried mint
extra virgin olive oil
Clean the vegetables, peel the celeriac, wash it and cut it into cubes of about 1 cm. Slice the courgettes and cut the spring onions lengthwise.
Peel the garlic and mash it.
In a saucepan (if you have one, I recommend a cast iron pot, or a steel pot as long as it has a thick bottom and gradually release the heat) pour 4 tablespoons of extra virgin olive oil; when the oil is hot, brown all the vegetables for 5 'then blend with 1/2 glass of umebosci acidulate. Let it evaporate, season with the aromatic herbs and pepper.
Serve at room temperature or as a cold dish.
It can be an excellent side dish for a soy stew or falafel, or a particular seasoning to accompany your favorite cereal.