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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Umeboshi; Pickled plums
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Umeboshi; Pickled plums  This thread currently has 3,700 views. Print Print Thread
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Cathy
Tuesday, March 6, 2007, 7:29pm Report to Moderator Report to Moderator
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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!!!
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Victoria
Tuesday, March 6, 2007, 8:00pm Report to Moderator Report to Moderator

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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".



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Drea
Tuesday, March 6, 2007, 8:25pm Report to Moderator Report to Moderator

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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.


It is not my responsibility to convince anyone of anything.
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Cathy
Wednesday, March 7, 2007, 2:24am Report to Moderator Report to Moderator
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I am getting anxious to try this recipe and make the ume vinegar...Always up to doing something new and good.  
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Victoria
Wednesday, March 7, 2007, 5:47pm Report to Moderator Report to Moderator

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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.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Cathy
Wednesday, March 7, 2007, 7:44pm Report to Moderator Report to Moderator
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Quoted from LISALEA


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Lisalea
Thursday, March 22, 2007, 10:06pm Report to Moderator Report to Moderator

Ee Dan
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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 !!  


The older I get, the more wide-eyed I become.  
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Drea
Friday, March 23, 2007, 12:52am Report to Moderator Report to Moderator

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


It is not my responsibility to convince anyone of anything.
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Lisalea
Friday, March 23, 2007, 12:59am Report to Moderator Report to Moderator

Ee Dan
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Quoted from outdoordrea
Lisalea, try tasting a bit by itself...you'll notice it then! !





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Alia Vo
Friday, March 23, 2007, 1:44am Report to Moderator Report to Moderator

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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


Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
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Lisalea
Friday, March 23, 2007, 1:50am Report to Moderator Report to Moderator

Ee Dan
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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 !!  


The older I get, the more wide-eyed I become.  
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Victoria
Friday, March 23, 2007, 4:43am Report to Moderator Report to Moderator

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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.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Daniela
Friday, March 23, 2007, 8:50am Report to Moderator Report to Moderator
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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.
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Schluggell
Friday, March 23, 2007, 9:02am Report to Moderator Report to Moderator

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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...



Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
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Lisalea
Friday, March 23, 2007, 12:21pm Report to Moderator Report to Moderator

Ee Dan
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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  


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Schluggell
Friday, March 23, 2007, 2:47pm Report to Moderator Report to Moderator

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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}.



Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
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Victoria
Friday, March 23, 2007, 4:35pm Report to Moderator Report to Moderator

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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.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Lisalea
Friday, March 23, 2007, 5:21pm Report to Moderator Report to Moderator

Ee Dan
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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


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Lisalea
Friday, March 23, 2007, 5:23pm Report to Moderator Report to Moderator

Ee Dan
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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  


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Alia Vo
Saturday, March 24, 2007, 3:44am Report to Moderator Report to Moderator

Kyosha Nim
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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


Alia A. Vo
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Lisalea
Saturday, March 24, 2007, 2:41pm Report to Moderator Report to Moderator

Ee Dan
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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 !!


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Cathy
Friday, May 18, 2007, 11:36pm Report to Moderator Report to Moderator
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Quoted from LISALEA


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?  
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Alia Vo
Friday, May 18, 2007, 11:53pm Report to Moderator Report to Moderator

Kyosha Nim
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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


Alia A. Vo
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Cathy
Saturday, May 19, 2007, 12:02am Report to Moderator Report to Moderator
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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!  
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Alia Vo
Saturday, May 19, 2007, 12:13am Report to Moderator Report to Moderator

Kyosha Nim
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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


Alia A. Vo
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