Choya Umeshu Vegetable Pickle

Pickling is one of the oldest methods of food preservation but did you know that your gut actually loves pickled vegetables because they are a source of healthy bacteria? The benefits of pickles include a good supply of  probiotics, antioxidants, essential vitamins and minerals, and improves your digestion. Here, we let you in on how to make yourself a healthy pickled snack or side dish with Choya Umeshu!

Choya Umeshu Vegetable Pickles

( for a 250ml size Jar )



Vinegar: 100cc

Choya  Umeshu: 100cc

Honey: One Table Spoonful

You favorite vegetables  ( that you can eat as it is )

  1. Cut the vegetables as high as the height of the jar that you’ll be using.
  2. Put the choya umeshu and vinegar into the pan and heat up just before boiling point.
  3. Turn off the fire and add some honey.
  4. Pour the mixture into the jar of vegetables and add a bit of white pepper, cardoon and fennel.












About Umeshu:
Umeshu is a traditional Japanese liqueur made from ume (plum) fruit. A perfect balance between ume extract and alcohol is achieved by aging the whole fruit, with the stone still inside. The delicious tang of Umeshu comes from citric acid in the fruit, and the refreshing flavour stimulates the appetite.  Refresh yourself by enjoying a glass of Umeshu when feeling tired. The addition of alcohol to the fruit during production means that the ume flavour can be extracted not only from the flesh and skin but also from the stone. It is this process which gives CHOYA Umeshu its unique fruity bouquet, with notes of almond and marzipan. (Source:


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