The traditional Ume Su is the red juice from pickled Umeboshi plums and shiso leaves. Due to its slightly tangy flavor, it can be used as a substitute for vinegar. With one difference: Ume Su is very salty, so there's no need to add salt to your preparations. Ume Su is less acidic than conventional vinegar. Ume Su is called vinegar (Su = vinegar), but strictly speaking, it is the acidic brine from lactic fermentation. Therefore, its acidity is 4°. Ume Su has a distinctive refreshing and exquisite salty flavor.

Ingredients:

umeboshi* (Prunus mume), sea salt, shiso* (Perilla frutescens).

*from organic farming

Nutritional information (100ml):

• Energy 96 kJ/23 kcal
• Fat 0 g
• of which saturated fatty acids 0 g
• of which monounsaturated fatty acids 0 g
• of which polyunsaturated fatty acids 0 g
• Carbohydrates 1.3 g
• of which sugars 1.3 g
• Fiber 1.7 g
• Protein 0.5 g
• Salt 26.0 g

Usage:

Ume Su is used in dressings, vegan mayos, pickles... Its flavor also pairs well with roasted vegetables, rice, couscous, or pasta, and enhances the taste of tofu. It is also delicious as a condiment for French fries. Would you like to prepare a salad dressing in the blink of an eye? A few drops of a mixture of the two types of vinegar (Ume and Genmai) and a teaspoon of olive oil is the answer!