FREE SHIPPING on all U.S. Orders $49+

Fermented Sweet Plums

Print
Fermented Plums

By

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 Commentary:

Plums are rich in vitamins A and C, and antioxidants. Fermented foods are great for boosting healthy gut bacteria and increasing digestion and immunity.

By Casey Giltner, Nutritionist
array(1) { [0]=> array(3) { ["thumb"]=> string(88) "https://www.furtherfood.com/wp-content/uploads/2015/03/Pickled-Cauliflower-1-150x150.jpg" ["full"]=> string(80) "https://www.furtherfood.com/wp-content/uploads/2015/03/Pickled-Cauliflower-1.jpg" ["attachment_id"]=> string(4) "3771" } }

Fermented Sweet Plums

Stars ( Reviews)

  • Prep Time:20 mins
  • Cook Time:4 days (for fermentation)
  • Servings: 8-12

Ingredients

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

Instructions

  1. Dissolve sea salt completely in water to create brine.
  2. Fill mason jar with plums, arranging to prevent large gaps between pieces, keeping 2″ below rim of jar.
  3. Add spices to jar (if using).
  4. 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.
  5. Install fermentation airlock kit as instructed on packaging.
  6. Keep at stable room temperature (65-75°) for 4 days.
  7. 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.
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.

Nutrition Information

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%

Print
Coffee Lover's Collagen
hillary bergh Health Expert
Foodheals Nutrition Coaching
email
hillarybergh@gmail.com

Leave a comment

Your email address will not be published.

One thought on “Fermented Sweet Plums”

  1. pam slovek

    I would like to double check the quantity of salt in the fermented plum recipe. I have another recipe that calls for 1 TBS per 3 1/2 cups of water. I want to be sure that 1 tsp is enough salt to ensure a good ferment.
    Sorry to bother…thanks for your help!
    pam

    Reply ↓

You Might Also Like

The BEST Roasted Carrots

By Dana Monsees

As far as vegetables go, roasting them is THE BEST. And these are THE BEST roasted carrots. ever. When I work with clients as a health coach, they’re always looking for new delicious ways to get more vegetables in their life – whether they actual...

Mushroom and Kale Quinoa

By Samantha Scarpa

This mushroom and kale quinoa salad can be eaten hot or cold on the go. Quick, easy and delicious – my kind of recipe!...

Quinoa Stuffed Za’atar Eggplants with Lemon-Tahini Sauce

By Alivia Duran

Stuffed with quinoa and chickpeas, roasted eggplant is a perfect, warming, winter meal. I don’t eat meat, but I’ve found that even non-vegetarians love this hearty recipe! Meatless meals are anything but boring, and this dish has a unique ingredi...

Sauteed Parsnips, Carrots & Watermelon Radish

By Ann Nunziata

Sweet and a bit nutty, parsnips are easy on the stomach, high in calcium, and the perfect side to a heavy main meal. Watermelon radish stimulates digestion and adds a pop of color to this nourishing root vegetable saute. You can also substitute with ...

Mushroom, Arugula and Quinoa Bowl

By Amanda Bontempo, MS, RD, CDN

This is a great alternative to fried rice, and it contains a star ingredient: mushrooms! Mushrooms are available year round but wild varieties are especially abundant in Autumn. All mushrooms contain numerous cancer fighting compounds including beta-...

Roasted Baby Eggplant

By Katie Goldsmith

I was never a big fan of eggplant. I don’t like the meaty texture of most dishes, or the slippery consistency of over-blended American baba ganoush. Then I came across Japanese eggplant, baby eggplant, ‘Orient Express’ eggplant…who knew?! My ...

A Better For You Brew
Further Food Unflavored Collagen Peptides

100% Satisfaction Guarantee

30-day money back guarantee. No questions asked.

Send this to friend