Umeboshi Vinegar has a tart, salty, and fresh flavor that makes it suitable to be used as an ingredient in Various Japanese cooking including pickles. In this article, we would like to show you how to make delicious pickled radishes, one of the popular tsukemono (Japanese term of pickles) in Japan using Umeboshi Vinegar.
Umeboshi Vinegar or Ume Plum Vinegar itself is the juice extracted when making umeboshi. Umeboshi Vinegar is rich in organic acids such as citric acid, malic acid, polyphenol, and more that can bring so many health benefits to your daily life. Make sure you check our following article to know more detail about Umeboshi Vinegar and How to Use it below:
Cucumber Tomato Salad with Umeboshi Vinegar Dressing Recipe
Pickled Radishes with Umeboshi Vinegar
Ingredients
- 350 g whole radishes
- ½ cup good quality of apple cider vinegar
- ⅛ cup umeboshi vinegar
- ¼ cup water
- ⅛ cup honey
- 1 teaspoon sea salt
- ½ clove minced garlic
- ½ teaspoon dried ginger
- ½ teaspoon turmeric, peeled and finely sliced
- 4 peppercorns (crushed)
Instructions
- Slice thinly radishes, place in a colander and toss with sea salt. Set it aside and exude liquid while you do another step.
- Mix vinegars, water, honey, sea salt, and dried ginger in a pot, then bring it to heat on the stove. Bring to a simmer. Add garlic, peppercorns, and turmeric. Remove from heat, set it aside a moment.
- If your radishes have let off a bit of liquid, rinse well under cold water. Then put them into pint jar.
- Pour hot vinegar mixture into the jar. Stir a bit with a skewer to remove air bubbles. Add some more liquid if your level drops when you do this. Leave about 1/2 inch of headroom. Make sure your radishes will stay covered in the liquid when refrigerated.
- Wipe your rims, and cover tightly with either a plastic canning lid or create a barrier using wax paper or cling film before screwing on the jar metal lids.
- Let it cool down to room temperature.
- Refrigerate 24 hours before eating. This pickle will last for about 2 weeks or so. Enjoy while radish slices are still nice and crisp.
Another Umeboshi Vinegar Recipes
There are a lot more dishes and salad variations you can make using Umeboshi Vinegar, and they are all amazingly refreshing and delicious! Check our recommended recipes in these articles below:
Recommended Umeboshi Vinegar Product
In Kawashima The Japanstore, we sell white umeboshi vinegar and red umeboshi vinegar. White Umeboshi vinegar is the first batch of vinegar that emerges from pickled umeboshi (plums). And the “red umezu” is red vinegar with its colors deriving from red perilla leaves. You can check our umeboshi vinegar products below:
