Instructions: One of my favorites for corn and Brussels Sprouts is Ume Plum Vinegar. Just plain, sprinkled on. Its salty and slight sour. Absolutely great on these two veggies. I imagine it would be good on other veggies, too, such as cabbage; I just havent tried it yet.

One of the popular macrobiotic dishes is to smear a smashed ume plum on corn on the cob. Thats where I got the idea for using the vinegar. The idea of using the Ume vinegar on the Brussels Sprouts came from this list.

If you enjoy a slight salty-sour taste, pick up a bottle of this vinegar in the specialty/Japanese section of your market.

Seasoned rice vinegar gives a nice, light taste to most veggies, hot or cold. I often sprinkle on some soy sauce, followed by a drizzling of plain rice vinegar.

We always sprinkle soy sauce and a vinegar pepper sauce on greens. You know, the clear pepper sauce with little hot peppers immersed in white vinegar in a bottle? Southerners cant eat greens without a splash of that sauce.

When I still liked the taste of butter, I would dilute Butter Buds with some water and mix with hot veggies.

A squirt of lemon juice will liven up most veggies, especially broccoli and asparagus.

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