Umeboshi
East Asia, Japan. Region and substrate as published. No source consulted here states its fermentation parameters.
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Umeboshi. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Why this is here
Umeboshi are a popular tsukemono ('pickled thing'; preserved or fermented) and are extremely sour and salty.
English Wikipedia, Umeboshi, CC BY-SA 4.0.
The published record
| Source | What it says |
|---|---|
| FAO Bulletin 134 Table 2.1 | Listed as pickled fruit and vegetables of the East Asia. Taken by the bulletin from G. Campbell-Platt (1987). |
Same region
- Bossam-kimchi
- Cha-ts'ai
- Chonggak-kimchi
- Dan moogi
- Dongchimi
- Hiroshimana
- Jangagee
- Kachdoo kigactuki
- Kaktugi
- Kimchi
- Mootsanji
- Muchung-kimchi
- Nara senkei
- Narazuke
- Nozawana
- Nukamiso-zuke
- Oigee
- Oiji
- Oiso baegi
- Omizuke
- Pow tsai
- Red in snow
- Seokbakji
- Shiozuke
- Szechwan cabbage
- Tai-tan tsoi
- Takana
- Takuan
- Tongbaechu-kimchi
- Tongkimchi
- Totkal kimchi
- Tsa Tzai
- Tsu
- Wasabi-zuke
- Yen tsai
- Asazuke
- Beni shōga
- Fukujinzuke
- Kasuzuke
- Menma
Fields on this page come from FAO 134 Wikipedia. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.
Name, region and substrate partly from English Wikipedia (CC BY-SA 4.0) and Wikidata (CC0). Neither supplies a number on this site.