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An unusual ferment. These fermented plums are tart, salty and great with sweet or savoury food. Try them on ice-cream!

Lacto Fermented Plum Recipe

1kg Plums

Salt

Give the plums a quick rinse to remove...

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.

Sprinkle in the salt and shake gently to...

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.

Arrange the plums in an even layer and...

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

Allow to ferment at room temperature or slightly...

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

The bag will slowly inflate as carbon dioxide...

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.

After fermentation, place the plums in the fridge...

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.

Rinse the plums to remove any debris and...

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

Combine the plums and salt in a bowl...

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.

Spoon the plums into the jar and pack...

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.

The plums should be fully covered by the...

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.

If more brine is needed to completely submerge...

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.

Cover the jar and allow to ferment at...

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

Burp the jar if necessary to prevent carbon...

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

As with the vacuum procedure, at the end...

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.

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Lacto Fermented Plum Recipe

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Lacto Fermented Plum Recipe

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