Guest guest Posted June 9, 2009 Report Share Posted June 9, 2009 Good Morning Isao, Does the Umeboshi vinegar have the same health benefits? thnks much for your time From: Isao Haraguchi Sent: Tuesday, June 09, 2009 3:49 AM nutrition Subject: Umeboshi recipe Umeboshi Making Recipe Posted Jun 09,2009 Isao Haraguchi, dw1@... Please let me know if the correction needs to be made.Thank you. Ingredients (sample); Ume plum 2 Kg Ocean salt 400 g (20% of Ume weight, authentic amount) *18-20% of salt amout is recommended. Less than 15% of salt does not secure umeboshi from keeping in normal temperature. Choosing ume plums for umeboshi ; Yellowish with good scent,soft,ripen ones. Select mid size,the thick fruit Ume plums in similar size. The ones with scurs or dots are the cause of mold. Tools ; *Avoid using metalic vessels and tools. Umeboshi is high on salt and fruit acids that corrode metalic tools. Glass pot, plastic pot or china pot. Wash with Boiling water and dry well. Inner lid Weights , 2 stones of 2Kg (2Kgx2) Kitchen cloth Wooden toothpick Bowls Drainer Preparing Ume plums ; Hand wash ume in bowl and leave in water overnight Drain well and pick the calyx off with toothpick. Handle with care and avoid scratching them. Use kitchen cloth to wipe off water thoroughly. Make sure they are dry enough. Salting Ume plums Sprinkle half of salt to Ume plums and mix well. On the bottom of jar, sprinkle salt lightly. Lay out Ume plums neatly, and sprinkle salt on top of them. Make second layer of ume,and sprinkle salt on the top of them. Continue like wise On the last and top layer, sprinkle more salt. Put the inner lid and place the weight on top. Cover with plastic or newspaper on the mouth of jar to avoid dust and bugs. Place the jar to cool and dark place with the flow of air. In 2-7 days,white Ume vinegar extract will come up. Ume vinegar extract has unti-mold property. Make sure Ume vinegar to cover Ume plums completely. Reduce weight to half and leave it in dark cool place for another 10 days. Preparing Red Shiso mint leaves for Umeboshi Ingredients Ume plums,salted and pickled in Ume vinegar 2Kg Red Shiso mint leaves 200g Salt 40g Preparation ; Wash red Shiso leaves with water and drain throughly. Wipe off water drops with dry cloth. Bring Ume vinegar that is going to be used . Pour into the bowl Sprinkle 30g of salt on the red Shiso. Well combine and lightly rub. When liquid comes out,squeeze the harshness. Repeat several times to get rid of harshness. Pour Ume vinegar enough but not much to leak from Shiso. Rub the red Shiso to let the color out. Add red shiso in the jar on top of Ume. Make sure red Shiso get well soaked in the Ume vinegar. Cover the top and store in dark and cool place. Doyouboshi (Sun ray drying): around July 20th,when rain season is over, Umeboshi is displayed in the vat under the sun for 3 days. During daytime display Umeboshi on the vat, turn over upside down once. At night bring them into the jar. What to do when umeboshi get mold during making ? Wash molded Umeboshi with Vodka/white liquar and dry under the sun throughly. Ume vinegar needs to be boiled and cleaned harshness. The container needs to be cleaned and boiling water pasteurize. The container needs to be checked throughly against the reoccurrance. Health Benefits of Umeboshi ; Blood cleansing Fatigue relief , heat wear Tummy Maintenance Unti-aging Car motion sickness, driving fatigue Drink hangover (A must! With Hot green tea) Cold and flu Fever (with Ginger juice and pour hot water) Mouth odor Headache and toothache over. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2009 Report Share Posted June 9, 2009 > Good Morning Isao, > > Does the Umeboshi vinegar have the same health benefits? > thnks much for your time > Good Morning to you,. What time do you have now ? Here,midnight 3AM. Well,the right Umeboshi vinegar is the most fungal resistant substance. It is sodium compound fortified with cyanide! Put this drop on to a cancer cell,it will be desolved next day. But it is safe to human cell. This can last for a long time as much as 100 years. So compromising to reduce salt amount to this is not recommended. Umeboshi making is not a fermenting matter,rather, I believe, this is the unti-microbial process. However, this is the most essential pickling for us. Any light sickness canbe alwats solved with this umeboshi. Ume vinegar is hard carry until combined with Umeboshi. Thank you. isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2009 Report Share Posted June 9, 2009 > Does the Umeboshi vinegar have the same health benefits? Yes. Ume vinegar's main content is citric acid. Citric acid helps to maintain alkalinity of our body as well as disolves the lactic acid in our body. Ume and Shiso vinegar has more minty flavor and taste. isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 9, 2009 Report Share Posted June 9, 2009 Thanks for your reply, this was great information, we need to keep our bodies alkaline to keep them healthy thanks much From: Isao Haraguchi Sent: Tuesday, June 09, 2009 9:13 PM nutrition Subject: Re: Umeboshi recipe > Does the Umeboshi vinegar have the same health benefits? Yes. Ume vinegar's main content is citric acid. Citric acid helps to maintain alkalinity of our body as well as disolves the lactic acid in our body. Ume and Shiso vinegar has more minty flavor and taste. isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2009 Report Share Posted June 10, 2009 Hello,. As a classmate of this . A statement for you. Praise GOD? Umeboshi is believed that there is GOD sleeping inside the CORE, and when this GOD wakes up and dance in you,all the evil will disapear. If you can wake him up (by ingesting the core of Umeboshi). This GOD (that is amigdaline compound,I think) kills all fungal infection including cancer. In the morning, 3 Umeboshi soaked in green tea. In the evening/night 3 Umeboshi soaked in Konbu/Katsuobushi tea. Check your cancer marker in blood and see what Umeboshi can help you. God bless you with love! isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2009 Report Share Posted June 10, 2009 > > > Good Morning Isao, > > > > Does the Umeboshi vinegar have the same health benefits? > > thnks much for your time > > > > Good Morning to you,. > What time do you have now ? Here,midnight 3AM. > > Well,the right Umeboshi vinegar is the most fungal resistant substance. > It is sodium compound fortified with cyanide! > Put this drop on to a cancer cell,it will be desolved next day. > But it is safe to human cell. This can last for a long time as much as 100 years. > So compromising to reduce salt amount to this is not recommended. > Umeboshi making is not a fermenting matter,rather, I believe, this is the unti-microbial process. However, this is the most essential pickling for us. > > Any light sickness canbe alwats solved with this umeboshi. > Ume vinegar is hard carry until combined with Umeboshi. > > Thank you. > isao > Hi there! I was wondering how to dose a person w/ umeboshi vinegar, for cancer, brain and lung cancer. My uncle has fought cancer and survived a bout 10 years ago. Now it is back and he thought he won this one but it looks like it's getting worse now. Tomorrow, brain surgery. They don't know if what is in/on his head is cancer from the lung, or a cyst from the chemo and radiation, atleast they won't know till tomorrow. Not looking good for him. He had half a lung removed 10 yrs ago. Now he's looking into anything, natural, everything, cause it's looking like their chemo and radiation isn't working this time.I am So Glad to have found you guys! This has to be the most educational group out there! Thank you all for sharing! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2009 Report Share Posted June 11, 2009 Isao, Do you use regular plums to make Umeboshi or a special type of plum? The info on Umeboshi and cancer was especially interesting. Thanks GB > Umeboshi Making Recipe > > Posted Jun 09,2009 Isao Haraguchi, dw1@... > Please let me know if the correction needs to be made.Thank you. > > Ingredients (sample); > Ume plum 2 Kg > Ocean salt 400 g (20% of Ume weight, authentic amount) > > *18-20% of salt amout is recommended. Less than 15% of salt does not secure umeboshi from keeping in normal temperature. > > Choosing ume plums for umeboshi ; > Yellowish with good scent,soft,ripen ones. > Select mid size,the thick fruit Ume plums in similar size. > The ones with scurs or dots are the cause of mold. > > Tools ; > *Avoid using metalic vessels and tools. Umeboshi is high on salt and fruit acids that corrode metalic tools. > Glass pot, plastic pot or china pot. Wash with Boiling water and dry well. > Inner lid > Weights , 2 stones of 2Kg (2Kgx2) > Kitchen cloth > Wooden toothpick > Bowls > Drainer > > Preparing Ume plums ; > Hand wash ume in bowl and leave in water overnight > Drain well and pick the calyx off with toothpick. Handle with care and avoid scratching them. > Use kitchen cloth to wipe off water thoroughly. Make sure they are dry enough. > Salting Ume plums > Sprinkle half of salt to Ume plums and mix well. > On the bottom of jar, sprinkle salt lightly. > Lay out Ume plums neatly, and sprinkle salt on top of them. > Make second layer of ume,and sprinkle salt on the top of them. Continue like wise > On the last and top layer, sprinkle more salt. > Put the inner lid and place the weight on top. > Cover with plastic or newspaper on the mouth of jar to avoid dust and bugs. > Place the jar to cool and dark place with the flow of air. > In 2-7 days,white Ume vinegar extract will come up. Ume vinegar extract has unti-mold property. > Make sure Ume vinegar to cover Ume plums completely. > Reduce weight to half and leave it in dark cool place for another 10 days. > > Preparing Red Shiso mint leaves for Umeboshi > > Ingredients > Ume plums,salted and pickled in Ume vinegar 2Kg > Red Shiso mint leaves 200g > Salt 40g > > Preparation ; > Wash red Shiso leaves with water and drain throughly. Wipe off water drops with dry cloth. > Bring Ume vinegar that is going to be used . > Pour into the bowl > Sprinkle 30g of salt on the red Shiso. Well combine and lightly rub. > When liquid comes out,squeeze the harshness. Repeat several times to get rid of harshness. > Pour Ume vinegar enough but not much to leak from Shiso. > Rub the red Shiso to let the color out. > Add red shiso in the jar on top of Ume. > Make sure red Shiso get well soaked in the Ume vinegar. > Cover the top and store in dark and cool place. > > Doyouboshi (Sun ray drying): around July 20th,when rain season is over, Umeboshi is displayed in the vat under the sun for 3 days. > During daytime display Umeboshi on the vat, turn over upside down once. > At night bring them into the jar. > > What to do when umeboshi get mold during making ? > Wash molded Umeboshi with Vodka/white liquar and dry under the sun throughly. > Ume vinegar needs to be boiled and cleaned harshness. > The container needs to be cleaned and boiling water pasteurize. > The container needs to be checked throughly against the reoccurrance. > > Health Benefits of Umeboshi ; > > Blood cleansing > Fatigue relief , heat wear > Tummy Maintenance > Unti-aging > Car motion sickness, driving fatigue > Drink hangover (A must! With Hot green tea) > Cold and flu Fever (with Ginger juice and pour hot water) > Mouth odor > Headache and toothache > > over. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2009 Report Share Posted June 11, 2009 > Do you use regular plums to make Umeboshi or a special type of plum? The info on Umeboshi and cancer was especially interesting. Hello, Guru K. No. Ume can not be eaten as is. No sweet taste. You can get a brief exp. from this. http://en.wikipedia.org/wiki/Ume I use bungo-ume,which is named after my region where I live. isao Quote Link to comment Share on other sites More sharing options...
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