☀️Summer

Green Plum Extract

매실액Maesilak

Prunus mume

梅實(Maesil) - Plum fruit — the green, unripe fruit of the Japanese apricot tree

The green plum (매실, Prunus mume) has been treasured in East Asian medicine for over 2,000 years. The Donguibogam records it under 과부 매실조, noting its ability to quench thirst and stop diarrhea. In Korea, making maesilcheong (plum syrup) every June has become a beloved household tradition — families gather green plums and layer them with sugar in large jars, waiting months for the osmotic fermentation to yield a golden extract. This fermented plum extract serves as a natural seasoning in Korean vegan cooking, adding fruity acidity and sweetness without refined sugar.

Traditional Medicine

Source: Donguibogam (동의보감)

Nature (性)

Neutral (平)

Flavor (味)

sour

Target Organs (歸經)

Liver (肝), Lung (肺), stomach

Benefits

digestion
Quenches thirst and stops diarrhea by astringent action
갈증을 멎게 하고 설사를 그치게 한다
Source: 동의보감 [탕액편] 과부 매실조
detox
Resolves food toxins and dissolves phlegm
음식의 독을 풀고 담을 삭인다
Source: 동의보감 [탕액편] 과부
energy
Descends qi and calms the mind
기를 내리고 마음을 안정시킨다
Source: 동의보감 [탕액편] 과부

Key Compounds

Citric acidMalic acidPicric acidCatechin

This information is based on traditional Korean medicine texts (Donguibogam) and is for cultural reference only. It does not constitute medical advice.

Seasonal Availability

☀️SummerAvailable year-round

Green plums are harvested in June. The extract is made by layering plums with sugar and fermenting for 3+ months. The resulting syrup improves with age (1-3 years).

Processing Methods (법제)

Sugar fermentation (3+ months)(설탕 절임 발효)

Layering green plums with equal weight sugar extracts the juice through osmosis while gentle fermentation develops complex sour-sweet flavors.

Consumption Tips by Health Goal

Digestion

Dilute a small amount in water as a digestive drink after meals, especially in summer. The sour flavor stimulates digestive secretions.

Culinary Profile

Flavor

Bright, fruity sourness balanced with sweetness; complex fermented plum aroma

Texture

Thick, syrupy liquid with golden-amber color

Common Uses

Natural sweetener/souring agent in muchim (seasoned salads)Replacement for sugar or vinegar in dressingsDiluted as a refreshing summer drink

Western Substitutes

Umeboshi liquid + honeyApple cider vinegar + sugar

Traditional Medicine

Benefits

Key Compounds

Seasonal Availability

Processing Methods (법제)

Consumption Tips by Health Goal

Culinary Profile

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