The pickling brine from making umeboshi plums with sea salt and red shiso, aka beefsteak leaf, imparts its ruby red color. A tart, salty, festive condiment with beneficial organic acids. Sprinkle on blanched or steamed vegetables, and add to salad dressings, marinades, hot sauce, salsa, and dips. Excellent for making pickles. 4.3% acidity. No artificial dyes, preservatives, or chemicals. Amber glass protected. Functional dispenser cap and refillable.
Eden Ume Plum Vinegar is the treasured by-product of the pickling of omeboshi plums; the liquid brine left over after pickling the plums. In Japan it is known as 'ume su' that means plum vinegar.