Whole organic umeboshi plums with shiso leaves.

Umeboshi from Japan are botanically a type of apricot. However, they are often referred to as plums. They are known as umeboshi plums. They have excellent physiological effects, most notably a strong alkalizing effect on the stomach and intestinal tract.

In Japan, they are pickled and fermented in sea salt with shiso for approximately six months in large wooden barrels. They are then packaged in jars as salted plums. This process produces high-quality plums that can exert their soothing effect, especially on overly acidic stomachs and intestines, without any side effects.

Since the organic umeboshi with shiso are very salty (yang) and often very small amounts are sufficient, they should only be used in small portions, but preferably daily.

Tip from the herbalists: Drink miso and umeboshi mushroom as a warming, strengthening drink.
More information on our website www.kräuterdrogerie.at

Recipe for hyperacidity:
Bring 100 ml of water to a boil, while stirring 1 tablespoon of kuzu into cold water.
Remove boiling water from the heat and stir the kuzu, which has been dissolved in cold water and mixed thoroughly, into the hot water until a smooth, glassy paste forms. Stir 1 piece of umeboshi (or 1 level teaspoon of umeboshi paste) into the paste and enjoy warm.

You can stir parts of an umeboshi plum into a finished soup or stir them into cooked vegetables to add flavor to the dish.

Or place a small piece of the plum on your tongue and suck it slowly.

Click here for miso .