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Plum Vinegar



Plum Vinegar is a Japanese red vinegar with a mild, salty taste and a sour, fruity aroma.

It's not a true vinegar, as there is actually no acetic acid in it. Instead, the acid in it is citric.

Plum Vinegar used to be made from the juices created as a by-product of making Umeboshi. Now, it's made in its own right to meet demand.

It is used as an ingredient in cooking.

Cooking Tips

Cut back on salt in any recipe you use it in.

If you try it in a salad dressing, use another vinegar as the main vinegar, and use a bit of this as flavouring.

Use in small amounts.

Substitutes

Red wine vinegar or brown rice vinegar with some salt or soy sauce added.

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Also called:

Pickled Plum Vinegar; Ume Plum Vinegar; Ume Vinegar; Umeboshi Plum Vinegar; Umeboshi Vinegar; Ume su (Japanese)

See also:

Vinegar

Acetic Acid; Acidulated Water; Acidulate; Arengga Vinegar; Balsamic Vinegar; Banyuls Vinegar; Black Rice Vinegar; Blueberry Vinegar; Borage Vinegar; Burnet Vinegar; Cane Vinegar; Champagne Vinegar; Cider Vinegar; Coconut Vinegar; Date Vinegar; Fennel Vinegar; Fig Vinegar; Herbed Vinegars; Horseradish Vinegar; Malt Vinegar; Mint Vinegar; Mother of Vinegar; Palm Vinegar; Peroxide and Vinegar Sterilization; Perry Vinegar; Pineapple Vinegar; Plum Vinegar; Raisin Vinegar; Raspberry Vinegar; Red Rice Vinegar; Red Wine Vinegar; Rice Vinegar; Seasoned Rice Vinegar; Sherry Vinegar; Suka Vinegar; Tarragon Vinegar; Verjuice; Vinaigre d'Orléans; Vinegar Pie; Vinegar; Whey Vinegar; White Balsamic Vinegar; White Vinegar; White Wine Vinegar; Yuzu Vinegar

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"Men that can have communication in nothing else can sympathetically eat together, can still rise into some glow of brotherhood over food and wine."

-- Thomas Carlyle (Scottish historian. 4 December 1795 – 5 February 1881)

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