Spicy Fermented Plums September 22, 2016 13:21
A while ago there was a friendly gardener who came by and dropped off a bag of plums because he had too many and he had finished canning for the day and didn’t want them to go to waste.
Unfortunately I forgot about them in the fridge and had to compost the majority of them (my worms were happy though!).
By the time that was done, I didn’t have many left; but I still wanted to make something with them. My first thought was to ferment them. If it worked with cherries, why not plums?
There aren’t too many recipes out there for fermented plums that aren’t umeboshi. I love umeboshi, but I didn’t have the right kind of plums or the patience to make it. So I used the few other recipes I could find and mashed them into one.
- Kombucha/water kefir
- Mustard seeds
- Black pepper
- Plastic lid
- Weight (optional)
To start, make sure all your plums are clean and free of mold. Then, thinly slice them and discard the pits (or leave them in - I didn’t want to).
Next, mix in the salt and spices.
Add mixture to the jar and cover with your choice of fermented beverage (kombucha/water kefir). You can push down on the plums a bit so they’re completely submerged. If you have a spare weight handy, go ahead and put that on top.
Let it sit on the counter for 2-3 days and enjoy!