Umeboshi Vinegar Pickles

Umeboshi Vinegar, in Japanese, Ume Su, is the liquid brine left over from pickling Ume plums, a small round fruit resembling a plum but is actually an Apricot. The plums are harvested while still green, washed, soaked in cold water for at least a day (to reduce the bitterness), then placed in large wooden vats with alternating layers of sea salt and Shiso leaves, (a pungent herb which gives the Ume plum its red color). A wooden lid which fits inside the vat is weighed down with a heavy stone to squeeze the juice out of the plums. The plums are allowed to ferment from one month and up to six months or more.

Radishes, especially Daikon radishes make delicious quick Ume pickles. Here is a simple recipe: Ume vinegar and water (3 to 1) enough to completely cover the vegetables.

Slice the daikon (or just about any vegetables) thinly and place in a deep glass bowl. The old fashioned method was in an earthen ware crock with a lid that fit inside the crock and a heavy rock placed on the lid to keep pressure on the pickling vegetables. I use a plate that fits inside the bowl. Be creative! Cover the bowl with a cloth or towel, place away from light, and allow the vegetables to ferment at least 3 hours.

Ume pickles will last about a week if they are kept refrigerated.