Quoted from Victoria

I used to buy the plum paste and the whole plums.  That was when I used to eat a lot of rice.  Now, I don't buy them anymore, but I keep a bottle of Eden Umeboshi Plum Vinegar (not a vinegar), which I add to extra virgin olive oil and crushed garlic and some herbs.  

approx measures:

2 Cups olive oil
2 tsp ume brine
6 cloves of crushed garlic
a generous amount of herbs, either fresh or dry.  My current favorites are parsley, basil and/or holy basil.

Shake well and use as salad dressing or a drizzle over vegetables, etc.

Oooh!  THAT sounds good!!!

It IS good, Cathy.  I don't cook with olive oil because of the low smoking point of olive oil, so this is a good way for me to consume some extra virgin olive oil everyday, add flavor to food and get the enzymes from the ume "vinegar" also.

I haven't seen the expensive prices that others are talking about.  I pay less than $4 for a bottle of the Eden brand Ume Plum "Vinegar".

The vinegar is cheaper than the paste, it's true. The whole plums are the most pricey. I have a small bottle of ume vinegar in my fridge as well.

I am getting anxious to try this recipe and make the ume vinegar...Always up to doing something new and good.  

Did someone post a link to making pickled ume plums?  I couldn't see it.

Since the  process appears to resemble the way cultured foods are made, such as Kim Chee, I wonder if those recipes could be used to cure the ume plums.

Schluggell knows a lot about cultured vegetables, and the process used to get them to that point.

Quoted from LISALEA

http://www.theworldwidegourmet.com/cooking/preserving/plum-japan.htm
Has anybody tried these ? ......

I added Umeboshi Paste to my beans/rice/brussels sprouts/carrot dish tonight and to be honest I didn't taste it that much  
perhaps it was 'cause I just used half a teaspoon in a very big dish maybe I'll add more next time ... at least I know that it's beneficial for me hence that's great !!  

Lisalea, try tasting a bit by itself...you'll notice it then! !

Quoted from outdoordrea

Lisalea, try tasting a bit by itself...you'll notice it then! !

Quoted from LISALEA

I added Umeboshi Paste to my beans/rice/brussels sprouts/carrot dish tonight and to be honest I didn't taste it that much  
perhaps it was 'cause I just used half a teaspoon in a very big dish maybe I'll add more next time ... at least I know that it's beneficial for me hence that's great !!  

One teaspoon or a half teaspoon sound be fine.  Try adding some type of liquid to emulsify the paste to distribute the ume plum flavor evenly with the contents of your food.

Alia

Quoted from Alia_Vo

One teaspoon or a half teaspoon sound be fine.  Try adding some type of liquid to emulsify the paste to distribute the ume plum flavor evenly with the contents of your food.

Alia

Thanks Alia, that's indeed a grand idea !!  

I think of Ume plum paste as the type B's miso.  It is rich in enzymes and should not be cooked, in my opinion, but added at the end of cooking.  It is more concentrated than miso, though, and can't be used in such quantity, or it will be too salty.

I use Alia's technique of mixing in a bit of water to thin out the paste so that it can mix into whatever you want to add it to.

For purify my liver iI used to put a umaboshi in a cup, cover with boiled water,  let stay for 2/3 hous and then drink this "tea"

You can use the same plum several times.

Quoted from daniela

..used to put a umaboshi in a cup, cover with boiled water,  let stay for 2/3 hous and then drink this "tea"...

You sound Japanese...this is indeed one of thei "Folke Remedies".

There are several methodes to "pickling" the Umeboshi - It is my understanding {thus far} that for the Red-Type pickles that its pickled with Sake lees and Rice Bran. The nat some point it will be stored in a crock with Red Shiso {Perilla} leaves for the added colour/flavour.

As to the vinegar; All you would really need to do is place several plums in Sake and referment...

Quoted from Victoria

I think of Ume plum paste as the type B's miso.  It is rich in enzymes and should not be cooked, in my opinion, but added at the end of cooking.  It is more concentrated than miso, though, and can't be used in such quantity, or it will be too salty.

I use Alia's technique of mixing in a bit of water to thin out the paste so that it can mix into whatever you want to add it to.

Thank-u Victoria ... I did add it only at the end when my dish was ready to be served ...
it's ok to add it to a pipping hot meal though right ?
or is it best with room temperature or cold foods ?
Thanks again  

Quoted from LISALEA

...it's ok to add it to a pipping hot meal though right ?
or is it best with room temperature or cold foods...

Traditionally its used at the table like a relish or condiment and/or eaten at the end of the meal to settle the stomach.
The paste is also schmeared onto the rice when making Sushi Rolls.
Or placed inside of Onigiri {Rice Balls wrapped in Nori - their version of a Lunch Sandwich}.

Ume is great for settling heartburn since it is alkaline.  If I ever have this problem, I put just a tiny bit on my tongue and hold it in my mouth for as long as possible.  It makes abundant saliva!  

I sometimes put it on hot food, but only after it has been taken off the stove.  I prefer it as a condiment as Schluggell said.

Quoted from Schluggell

Traditionally its used at the table like a relish or condiment and/or eaten at the end of the meal to settle the stomach.
The paste is also schmeared onto the rice when making Sushi Rolls.
Or placed inside of Onigiri {Rice Balls wrapped in Nori - their version of a Lunch Sandwich}.

Oh ok I see, thanks Schluggell

Quoted from Victoria

Ume is great for settling heartburn since it is alkaline.  If I ever have this problem, I put just a tiny bit on my tongue and hold it in my mouth for as long as possible.  It makes abundant saliva!  

I sometimes put it on hot food, but only after it has been taken off the stove.  I prefer it as a condiment as Schluggell said.

I will definately take that advice
Thank-u  

I believe ume plum paste is used as a condiment in a similar manner in which miso is used.  It is advised that one should add miso to the end of cooking or once they have taken their cooking apparatus off of the stove burner.  It is commonly recommended that miso is added to warm or hot liquids, but not boiling liquids because it destroys the enzymes; I believe this rationale could hold true for ume plum paste.

Alia

Quoted from Alia_Vo

I believe ume plum paste is used as a condiment in a similar manner in which miso is used.  It is advised that one should add miso to the end of cooking or once they have taken their cooking apparatus off of the stove burner.  It is commonly recommended that miso is added to warm or hot liquids, but not boiling liquids because it destroys the enzymes; I believe this rationale could hold true for ume plum paste.

Alia

I thank-u Alia, that's what I do now !!

Quoted from LISALEA

http://www.theworldwidegourmet.com/cooking/preserving/plum-japan.htm
Has anybody tried these ?........

I saw the other day at the store I work in has dried red plums.  Do you think I could use these in place of the fresh plums?  

You might be able to try them, if you do not end up with pickled ume plums, you will have at least attempted to make pickled red plums--if in fact they are entirely two different food items. 

I just want to clarify that what was in the store was small red plums and not dates, which is commonly used and sold in Asian supermarkets to be used in desserts, herbal remedies, snacks, porridges, congee, et al.

And thank you, Lisalea for posting the homemade recipe for pickled ume plums.

I hope someone will try this recipe at home and report back to us.


Alia

I did make the recipe and the plums I used were bigger then normal plums for ume plums so I cut them in half and followed the recipe using lemon juice instead of the sake.  I then took them to my friend's house and we compared her ume plums to my homemade ume pickled plums....the conclusion was they tasted the same, the homemade was a bit saltier....just a tiny bit.  It was super delicious.  I now want to try the tiny dried red plums and see if they turn out just the same or even better!  

Cathy,
I am glad to hear that the recipe turned out well.  Did you use fresh plums or dried red plums?  

The notion of substituting lemon juice for the sake was a good decision for blood type A's.

Alia