Last year, one of my clients had a plum tree that was loaded with fruit. Having already made a batch of jam and countless cobblers, we were looking to experiment. I decided we should try fermenting to see what happens. They turned out to be wonderfully salty-sweet, and bring a whole new dimension to ice cream and cocktails.
Further Food Nutritionist Commentary:
By Casey Giltner, Nutritionist
Fermented Sweet Plums
1 teaspoon sea salt
2 cups water (filtered)
8-12 organic firm plums (pitted and cut into wedges)
quart-size mason jar
fermentation airlock kit (usually 3-4 parts)
1-2 teaspoon optional spices: dry lavender, juniper berries, lemon leaves, cardamom, star anise
- Dissolve sea salt completely in water to create brine.
- Fill mason jar with plums, arranging to prevent large gaps between pieces, keeping 2″ below rim of jar.
- Add spices to jar (if using).
- Pour brine into jar to 1/2″ below rim of jar, tapping on jar to remove trapped air bubbles, and making sure all plum wedges are covered with brine.
- Install fermentation airlock kit as instructed on packaging.
- Keep at stable room temperature (65-75°) for 4 days.
- Open and taste. If you enjoy the sweet/salty/sour balance, it’s ready! Replace fermentation airlock kit with standard jar lid and transfer to refrigerator to halt further fermenting. If not, continue fermenting for up to 14 days until you are satisfied with taste.
Per Plum: Calories: 23; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 281mg; Potassium: 70mg; Carbohydrate: 6g; Fiber: 1g; Sugar: 4g; Protein: 0g
Nutrition Bonus: Vit C: 10%
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