Umeboshi are sometimes called the “Japanese Alka-Seltzer” because they are used in treating digestive upsets like constipation, diarrhoea, bad breath, motion sickness, morning sickness and lack of appetite. They’re also excellent at treating hangovers due to their ability to relieve symptoms of dizziness, nausea and fatigue, and because they’re so highly alkalising.
Umeboshi are a salty and sour plum from Japan that have been used for centuries to treat a wide variety of health complaints and are highly alkaline and antibiotic. In fact, in the 1950s, Dr Kyo Sato, a Japanese doctor, isolated a highly antibiotic extract from the humble plum, which could destroy dysentery (staphylococcus) germs. They are useful in inflammatory stomach conditions like ulcers too, but aren’t aggravating. Umeboshi contain high amounts of citric acid, making them beneficial in fatigue as the sour plums help to break down and excrete excess lactic acid, which may build up from eating too many acidic foods like sugar, refined dairy, refined wheat and other grains, alcohol, and a sedentary lifestyle.
Above: Talking about how to make Umeboshi Pickles at our Plant Based workshop.
Plant based, Vegan, Vegetarian
GF, DF, EG
½ cup umeboshi vinegar
¼ cup water
Red, white cabbage
½ cup sliced onion
2.5 cm. pieces thinly sliced ginger
½ cup toasted sesame seeds for garnish (optional)
1. Mix ingredients for the pickling brine together.
2. Cut the vegetables and mix with the brine in a bowl or pickle press.
3. Cover with a flat plate that fits inside the bowl and put a heavy weight on top or use a Japanese pickle press. (See photo)
4. Can be kept for 7-10 days in the fridge or a cool room. Ready in a few hours. Serve a small amount (about 1 tablespoon) with each meal to alkaline your blood, boost your immune system and seed your gut!