The secret to these plums is the pickling process it goes through, being pickled in barrels with salt and shiso leaves for a 6 month process, during this time the plums develop natural enzymes, bacteria, and organic acids. This developed alkalinity is what makes it so beneficial, typical western diets tend to increase acidity, foods promoting alkalinity are key to maintaining balance and support overall health. Another key benefit of the umeboshi is the ability to support immunity and help to detoxify the body, as reported in Natural Health 365.
Umeboshi have been the subject of studies for over 50 years, extracts have been found to have potent germicidal benefits against disease causing bacteria, specifically tuberculosis bacteria. Some extracts also have antiseptic properties and healing effects against food poisoning and water contamination.
Consuming 2 to 3 per week is ideal for general health especially against acidic conditions that promote overgrowth of harmful bacteria, fungi, viruses, and parasites, which in turn can lead to various forms of chronic degenerative diseases. Studies have found even taken via supplements they helped to prevent bone loss in post-menopausal women.
In the world of natural medicines pickled foods such as the umeboshi have been used for many years for their benefits, and can be found in most health food stores. Umeboshi are sour and salty to taste, they can be used to make teas, or consumed whole, with pastes being used in a range of ways ranging in cooking such as replacing cheeses in vegan dishes. Umeboshi is considered to be a good source of minerals including iron and calcium.
There is no shortage of beneficial pickled or fermented food such as another Japanese staple, Gobo that has been shown to help improve intestinal health which is attributed to beneficial bacteria and enzymes found within the fermented burdock root. A Korean fermented staple called Kimchi is also praised for a myriad of benefits and powerful probiotics.
