Embrace the sweet, salty and tart flavour of fermented plums with our delicious Lacto-Fermented Plums Recipe!
Plums are in season from May until the end of October (North America), so now it’s the last call to preserve this amazing fruit. You’ll be able to have a delightful addition to your holiday spread that everyone will enjoy and ask for the recipe. If you happen to visit your local farmers’ market or grocery store and spot some plums, grab a few extra pounds and try this fermented recipe. It’s so good and versatile.
Plus, just look at the beautiful colour of this ferment!!
Lacto-Fermented Plums:
Ingredients:
- 2 cups fresh plums, washed and pitted
- 7g iodine-free salt (we used sea salt)
- 1 cup dechlorinated water
Optional but highly recommended: spices like cinnamon sticks, cloves, or star anise for flavor.
Tools:
Instructions:
Prepare your plums: Wash the plums thoroughly and remove the pits. You can choose to leave the plums whole or slice them into halves (as we did) or quarters, depending on your preference.
Make the brine: Dissolve the salt in water.
Place the plums into a clean Mason jar, making sure to leave some space at the top. If you're using spices, you can also add them to the jar.
Pour the brine over the plums, ensuring they are completely submerged. Leave about an inch of head space. If you happen to have too many plums in the jar, you can just simply remove some.
Place the Pickle Pebble on top and press it down to make sure that all your fruits are below the brine. Cover the jar with Pickle Pipe and screw on the Tough Band to secure it.
Allow the plums to ferment at room temperature, away from direct sunlight, for about 3-7 days. Taste them periodically.
Once fermented to your liking of flavor and texture,
remove the Pickle Pipe, Pickle Pebble and Tough Band, then seal the jar tightly with an airtight lid
such as Tough Top, and store it in the refrigerator.
Enjoy!
Tip: You can add a little bit of brine from your other ferment to kickstart the fermentation. These probiotic-rich plums are super tasty when served with cheese or added to the charcuterie board. You can also puree them into a deeeeelicious plum sauce to serve over ice cream, add it to a meat marinade and so much more. We love to add the brine when making salad dressings or mix it into cocktails/mocktails.
To make the plum sauce:
- Put the fermented plums in a blender, puree until smooth, and pour through a strainer. You can add brine if the texture is too thick.
- Add honey or maple syrup to taste, if desired.
Will you give this recipe a try?? Share with us how you liked it!
