1/4 cup ume vinegar
1 cup water
5 small pickling cucumbers
2 inch chunk of ginger, sliced
Thinly slice cucumbers and ginger
In a jar or glass container, mix together water and vinegar. Ume is very salty so I do not add any additional salt.
Place cucumber and ginger slices in vinegar mixture. Allow to sit in the refrigerator for at least 24 hours.
Enjoy with tofu over rice or on top of savory oats.