Today, I’m sharing my ume vinegar — something I make every June.
It’s such a handy little recipe — if you prepare it during ume season (late May to June), you can start enjoying it in just 1–2 months (though letting it sit longer makes it even better).

The sour flavor of ume helps generate body fluids and can ease issues like diarrhea or excessive sweating. It’s perfect for replenishing moisture when you’ve been sweating a lot in the summer.
It’s also said to help prevent food poisoning — my mom would always make umeboshi rice balls for summer.

Back to the ume vinegar! When it’s really hot and your appetite disappears, when you just want to freshen your mouth, or when you’re feeling worn out from the summer heat, try diluting it with water or mixing it with sparkling water and enjoy it. (I personally always go for sparkling water.)
Just be careful — if your stomach’s upset or you drink it on an empty stomach, it might be a bit harsh on your tummy.

Note: Green (unripe) ume contain a natural toxin called cyanogenic compounds, which are said to break down during processing or aging (like in ume vinegar, umeboshi, umeshu, etc.). But don’t eat them raw!

Alright — here’s the recipe for ume vinegar.

Ingredients

1kg Ao-ume (Green ume) *Kanjuku-ume (Ripe ume) is also perfect for this recipe.
800g Sugar (Rock sugar recommended)
800g Apple vinegar

Method

Step 1 - Sterilize the container.
Step 2 - Gently wash the ao-ume, pat dry with a clean cloth, and remove the stems.
Step 3 - Place half of the sugar in a container, add the ume, then top with the remaining sugar. Pour the vinegar over the top.
Step 4 - Cover and store in a cool, dark place. Enjoy!