Description
r The pickling brine from making umeboshi plums with sea salt and red shiso, aka beefsteak leaf, that impart its ruby red color. A tart, salty, festive condiment with beneficial organic acids. Sprinkle on blanched or steamed vegetables, add to salad dressings, marinades, hot sauce, salsa, and dips. Excellent for making pickles.
r
r Asia has a long history and rich tradition of drying, salting, fermenting, and pickling vegetable foods in order to preserve them for use during times of scarcity and as a convenient source of valuable nutrients.The Asain plum or Apricot is one of these traditionally preserved foods. Umeboshi plums have been used for over 2,000 years in China and over 1,000 years in Japan. They were especially valued for their ability to strengthen digestion. Umeboshi were traditionally used to stimulate appetite, help the body maintain the proper acid / alkaline balance, and restore energy.
Serving Size 1 tsp. (5 g)
Servings per Container 59
Calories 2
Calories from Fat 0
Total Fat 0g 0%
—Saturated Fat 0g 0%
—Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1050mg 44%
Total Carbohydrate 0g 0%
—Dietary Fiber 0g 0%
—Sugars 0mg
Protein 0g
Ingredients
japanese ume plum (prunus triflora), sea salt, shiso (perilla leaves).
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