View Full Version : queenfluff ? re:bacon
04-15-2008, 07:40 AM
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.
04-15-2008, 02:05 PM
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:
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.
04-15-2008, 02:12 PM
thank you. I will look for it the nest time I am at the HFS.
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