queenfluff ? re:bacon

[Zaphirah]

I don't have ume plum vinegar. In fact, I don't even know what it is. What would be an appropriate substitute? Could I doctor up some regular ol' apple cider vinegar somehow as a replacement? Thanks.

[queenfluff]

The Ume Plum Vingear is a Japanese condiment rich in organic acids. Treasured by-product from traditional pickling of EDEN Umeboshi Plums with sea salt and shiso (beefsteak) leaf. Ruby red, tangy, very salty.


The ingredients are basically: Water, Ume Plum, Beefsteak Leaf (shiso), Sea Salt .

This link tells you how it is made:
http://www.edenfoods.com/store/product_info_detailed.php?products_id=109320

Ohsawa also makes it (they make Nama Shoyu too). I have tried the Edens and the Ohsawa and my bf thinks the Ohsawa brand tastes best. The Edens brand is available more locally though. If you have a Japanese store near you, you might want to check there.

For the sub: I would try some Nama Shoyu as a substitute and maybe water that down a bit since it Nama Shoyu is pretty salty. (Maybe two tablespoons of NS and 2 of water).

Ume Plum Vinegar gets its taste from the Beefsteak leaf mostly which lends a bit of beefy flavor to things which is why it works well for the bacon.

One time I ran out (a tablespoon short) and I threw in some Nama Shoyu and people noticed that a few of the pieces tasted different and saltier. So I think the Nama Shoyu is saltier than the Ume Plum Vinegar.

Although, I have had people tell me they have added red wine vinegar or apple cidar vingear too - but I would not add as much of that or you will end up with a very different taste. The Ume Plum vinegar really creates the original taste of this recipe.

[Zaphirah]

thank you. I will look for it the nest time I am at the HFS.