Step 1

Give the plums a quick rinse to remove any debris. Cut in half a remove the stone and then place inside the plums inside a vacuum bag.

Step 2

Sprinkle in the salt and shake gently to cover the plums. The 20 grams of salt is 2% of the weight in plums. If using a slightly different amount of plums calculate 2% and use this weight of salt instead.

Step 3

Arrange the plums in an even layer and use a vacuum sealer to remove the air and seal the plums on the bag.

Step 4

Allow to ferment at room temperature or slightly warmer for 5 - 7 days. If the temperature is cooler then it will take longer.

Step 5

The bag will slowly inflate as carbon dioxide is released during fermentation. If the bag is at risk of bursting cut open to release the pressure and carefully reseal.

Step 6

After fermentation, place the plums in the fridge to halt or dramatically slow fermentation before using. If you don't intend to use the fermented plums right away I would suggest draining the brine and then freezing.

Step 7

Rinse the plums to remove any debris and prepare by cutting in half, removing the stone and cut each half into 4 smallish pieces.

Step 8

Combine the plums and salt in a bowl and mix thoroughly. Leave for 5 to 10 minutes and you will notice juice pooling in the bottom of the bowl.

Step 9

Spoon the plums into the jar and pack tightly with as little space around each price as possible. Pour all the brine in on top.

Step 10

The plums should be fully covered by the brine. A fermentation weight or a ziplock bag filled with water should be placed on top of the plums to weigh them down and force the brine to cover them.

Step 11

If more brine is needed to completely submerge the plums make a 2% brine with water and salt. That is 2 grams of salt per 100ml of water.

Step 12

Cover the jar and allow to ferment at room temperature or slightly warmer. Fermentation will take around 5 to 7 days.

Step 13

Burp the jar if necessary to prevent carbon dioxide from building up too much creating to much pressure in the jar.

Step 14

As with the vacuum procedure, at the end of fermentation place the plums in the fridge to halt or dramatically slow fermentation before using. If you don't intend to use the fermented plums right away I would suggest draining the brine and then freezing.