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Lacto-Fermented Plums

Prep Time5 mins
Fermentation time: +/-5 d
Keyword: lacto-fermentation, pickles, pro-biotic, raw-food, sides, tsukemono, vegan

Equipment

  • Fermentation crock or sterilized jar with lid
  • OR
  • vacuum zip-lock bag(s)

Ingredients

  • 1 kg plums stoned and halved
  • 20 g non-iodized salt

Instructions

Sterilize the container and all utensils

  • use a fresh vacu-seal bag
  • or, if you're using a jar or crock or a previously used vacu-seal bag wash these in warm soapy water and allow to air dry, especially in direct sun-light. Jars and crocks can be dried in an oven on the lowest setting. Lids and rubber seals can be plunged in boiling hot water before air-drying

preparing the fruit

  • wash the plums under running water, cut in half and stone
  • in a bowl toss the plums with the salt to cover evenly

vacu-seal bag

  • place in a vacuum seal bag, spaced apart by a couple of inches
  • remove all the air with a pump
    salted plums in a vacu-seal bag
  • leave in a warm place to ferment
  • when the fermentation is underway the bag will fill with CO2: burp the bag by opening, resealing and pumping out all the air once again
    lacto fermenting lums

Jar or crock

  • recipes and ideas for using fresh and dried lacto plums and their skins follw
  • place the salted plums cut-side down in layers
  • weigh them down: I fill sandwich bags with 2-3% brine, tie theem woith a firm knot and place them over the fruit covering all available space so the lid squeezes the bag tightly against the fruit
  • after a couple of days open the jar and press the fruit down so it is well immersed in its developing vinegar and releasing any air pockets at the same time. Replace brine-filled bag, adjusting the water volume as necessary to keep the fruit wholly immersed

Fermentation times

  • At 25-28C this can take around 5 days. Fermentation at higher temperatures is quicker but gives a rather more acrid result. Generally, the slower the fermentation the better the taste
  • As usual the degree of fermentation depends on your taste. I like them sharp but retaining some fruity sweetness. Let your tongue make the decision

storage

  • the plums and their vinegar will continue to ferment. To slow this down:
  • store the fresh lacto-plums in their vinegar in the refrigerator for a month to 6 weeks
  • or sun-dry for 3 days and store without the vinegar in a jar or plastic wrapper. They will stay good potentially indefinitely without refrigertion
  • the vinegar can be stored seperately, preferably refrigerated
  • the skins can be removed and sun or oven dried until crisp, then flaked or powdered to be added as a garnish to raw salads and cooked dishes
  • recipes and ideas for using fresh and dried lacto-plums, as well the vinegar and skins follow