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Umeboshi vinegar substitute

5 years ago

Google says red wine vinegar.

I am going to make Chickpea of the Sea a vegetarian tuna salad recipe.

I will have to go out of my way to get the Ume,

Is it worth it? Not sure if I will have other uses for it.

TIA

Featured Answer

chloebud

5 years ago

I'm not familiar with umeboshi vinegar but would probably just go with the red wine vinegar. It looks like umeboshi is pretty salty, so maybe also add a touch of soy sauce...? I'd just taste after adding the rwv to see what you think. IDK, someone else here might say it's well worth going out of your way to get the umeboshi and suggest other uses for it.

Are there any reviews online for the recipe that mention what might have been subbed for it?

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Comments (6)

plllog
5 years ago
Definitely salty! VERY salty. Red wine vinegar is to ume as espresso is to ginger ale.

You could use the RWV or anything fruity with a lot of salt. I use ume vinegar as liquid salt more than anything else. Or a substitute for fish sauce because it has the salt level. I'm very sensitive to salt, however, and others who use a lot more salt than I may be better at tasting the other flavors.
eld6161 thanked plllog
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eld6161
Original Author
5 years ago
Thanks Chloebud and plllog, I think I will stick with red wine vinegar.
Islay Corbel
5 years ago
Do you have any dried seaweed? I have Dulce. I'd rehydrate some in red wine vinegar. That would add some sea type flavour.
sleevendog (5a NY 6aNYC NL CA)
5 years ago
I like to keep a few dried seaweeds I soak in vinegar....used some in a fennel slaw last night. I also keep a small stash of mixed dried fruits. Peach, dates, mango, goji, prunes, etc, sliced very thin and soaked in warmed vinegar for an hour. Dried pear makes an amazing salad dressing. Pic from Nuts.com
I do like to try new prepared ingredients but often disappointed in 'salt bombs' or added sugars.
Gooster
5 years ago
I'd try some red wine vinegar cut with a strawberry/raspberry vinegar and soak in few hibiscus tea/buds (or shiso, if you have either). Umeboshi are intensely salty and sour, with floral/fruity notes from shiso and the plums.

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