Ume plum vinegar is the brine from umeboshi, which are pickled ume or green plums and shiso leaf. It’s a bracing, invigorating liquid full of enzymes and other good things. The vinegar, and the umeboshi, can be found in heath food stores or in the heath food section of many supermarkets. If you don’t have the vinegar, you can mash up some of the pitted plums with some rice vinegar or other vinegar, to your taste. The longer you leave these radish pickles, the more salty and strong tasting they will become. You may want to rinse them before eating, or even soak them in water for a few minutes. Try this with other roots as well.
1 cup (peeled) thinly sliced daikon, or other radish; or a combination
1/2 c umeboshi (ume plum) vinegar
1 c water
1. Put the radishes into a glass jar or a glass container. Combine the vinegar and the water. Pour over the radishes until they are completely submerged. If you need more liquid, use 1 part vinegar to 2 parts water.
2. Cover the container with cheesecloth or other cloth, or a paper towel, securing with an elastic band. Allow to stand at room temperature for at least 24 hours and up to 3 days. Transfer to the refrigerator.
3. To eat, try one. If it’s too salty, rinse it briefly.