umeboshi acidulate

Umeboshi acidulate is a Japanese specialty highly appreciated for its taste which is essentially similar to that of vinegar: prepared with the famous Japanese plums - Ume - which are subjected to a pressing operation which generally lasts up to seven years, from which a liquid is obtained which is particularly rich in flavour, particularly acidic and salty. This Japanese product is used in many places as a substitute for vinegar, and is very renowned for its notable virtues, such as those of alkalising, as well as for its ability to stimulate liver and intestinal activity, as well as being a notable antioxidant by its nature.