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From: Jo Stepaniak (
Subject: Re: Umeboshi age and Jo's yummy recipes
Date: July 21, 2009 at 5:48 am PST

In Reply to: Umeboshi age and Jo's yummy recipes posted by lilmissdisney on July 20, 2009 at 4:21 pm:

I'm so glad you are expanding your bean repertoire, lilmissdisney -- even if you've only gotten to one other bean so far! :-)

I'm also happy you are enjoying the Italian Chickpea Spread, er, Mash. :-)

I would imagine the umeboshi vinegar would be okay. Vinegar doesn't go rancid (like oils), but the flavor might deteriorate a little. As long as it is sealed and has been stored in a dark cupboard (and isn't effervescent when you open it), it should be fine. It's a wonderful seasoning -- not just in my recipes but in general. It makes an excellent replacement for salt. You can just sprinkle it over beans (any kind, of course!) instead of salt or tamari for a burst of flavor. Just use it sparingly at first, as it can be strong and overpowering, especially if you are not used to it (it is very salty and sharp).

Let me know what you try it with, and also keep my posted on your new bean adventures!


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