are fermented plums nice

_My mother came for a visit this week, bringing along a pot of her homemade umeboshi. This helps the fermentation process to arrive at it's final stages quicker and mainly opens up any not so soft plums up to now so that they too can be exposed to the fermenting faries. And cover it again, of course. Keep them in a jar or earthenware crock fully submerged in their vinegar. Plum juice can be fermented into plum wine. Your Fermented Plums stock images are ready. Yep, that really is a plastic container usually used for chemical waste or other undesired materials. 3] After about a month from the initial first load of plums that was placed into the container, and probably a few days after the last load of harvested plums were added, and by now the whole bre has a nice alcoholic fruity smell, the whole brew is chopped up with our plum chopper mixer. like a mixer's blade, This rod has an ending pice which has been soldered to it so as to make a T shape The end is actually sharpened on both sides just like a knife , making this a perfect mixer for the heavy plum brew. Sky is really the limit here, but these are the flavors that come to my mind when I think of plums. I am always looking for new and interesting flavors to update classic recipes making them more flavorful. You also must weigh your fruits down so they’re completely submerged under the brine. Plums are extremely nutritious, with a variety of health benefits to offer. I generally mark the spot at the “shoulder” of the jar. Peel off the skins of the plums and set aside. and you can notice that the plums have started to change colour and the actual fruit structure has changed from a nice eatable plum to fermented fruit. How I do the water these days is kind of inefficient, because I’m trying to not have a random jar of leftover brine I need to figure out what it’s going to be used for (or store for later) laying about. and you can notice that the plums have started to change colour and the actual fruit structure has changed from a nice eatable plum to fermented fruit. So when the day arrives where you have been staring at the brew for 5 minutes and have seen very few bubble motions occur - now is the time to go to the distillery. I used no spices at all in my 1.5L jar, but did add half a cup of honey. Fortunately you can get fantastic results and comparable health benefits from standard plums. How much is up to you and how many jars you want to fill, Salt: I use 3/4 teaspoon per cup of water, Water (determined by the size of your container and how full it is). I don’t let it cool off before I pour it in the jar, because my life is chaotic and I’ll forget to put it in there for hours, but can cool it first if you want to. This has to be kept in fresh air, even if it warms up. I lost about a pint or so to excessive softening, and happily didn’t see any moldy ones after such a long wait! Once fermented to your chosen level the plums are ready to use right away. Actually, just don’t take the ones with bird poop (yes, I have put plums back on the ground when that was part of their deal), but rinse what you take well anyway. Some excellent options for plums are allspice, mint, cardamom, saffron, mace or nutmeg, black pepper, thyme (go easy on this one), rosemary (ditto), vanilla bean, splash of bourbon, rye flour or sourdough (this is a thing in some fermented Russian plums), lemon verbena, lemon, sage, cinnamon, goldenrod leaf is really nice with plums (you can use flowers too, but it’s rude to the bees since this is one of their last sources of nectar for the year), basil, turmeric, anise or star anise, chrysanthemum flowers, and clove. Last stage of fermenting the chopped up plums before distilling. Being the Czech Republic, in the 30 years Luda has been making Slivovitz it has never happened that the autumn were so hot to worry and in any case, even if the weather does get too hot, after fermantation is completed, the crust layer keeps the all the fermented brew bottled down. Use a clean utensil every time. In mine, I used 3 cardamom pods, a good sized slice of ginger (it was around 2” diameter and probably half an inch thick), and 3 black peppercorns to flavor my 1L jar (this was a bit under 2 cups of water for me). Umeboshi are fermented plums made from young, barely ripe ume, a sour Japanese fruit that's a cross between an apricot and a plum. From this moment in the process we can distill our fermented plums whenever we like and a suggested period within which to do this after the fermantation has stopped would be anything from then on up to 2 to 3 weeks. But yeah these plums are a kind of bright red color (I’m bad at nuanced color words, sorry). There were so many plums dropping that I ultimately decided not only to only take from one tree, but also to only take what it’d just dropped. Yes, you need a new spoon if you licked yours and still want more plums afterward. Pit the plums (a 30-second tip on how to pit peaches or plums) Toss plums with salt in a large mason jar. Whilst fermenting and towards the end of this phase the whole brew sends up bubbly foam to the top. A single batch of this recipe makes about 6 cups of plum sauce, which is a lot of plum … They will taste different. If weather is very hot after the end of fermantation - the distilling should be done sooner than later. And here we have the brew after the mixing has been completed. Watch and see how ordinary plums turn into fermented goodness at the hands of Lars Williams from the Nordic Food Lab. Your plums should be firm and can have a bit of give when you gently press on it. I set aside 300g of halved plums and added 6g salt, mixed and vacuum sealed it. When I got them home, I really did mean to deal with them that night. Adding latest harvested plums into the fermenting brew Also people do more, a teaspoon or so. Fermented Plum Brandy Ingredients. Some people add Salted Red Shiso Leaves to the salt-weighted ume while they are waiting for the sun to come out (typically, the red shiso is not yet ready to harvest at the time the ume ripen, hence the later addition). So with his experience, Luda knows that if October is unusually warmer then the fermentation will be faster. These will have a greyish purple sort of layer over the red, and that is yeast. Lacto-Fermented Plums. If you are actually going to gather your plums out in the world rather than buy them at the store and you’re going the short people/lazy route by not picking them off the tree, the sorting process is fairly simple: leave the ones that are darkened, bruised, or soft on the ground. When smelling-active-internet-protocoll has been invented I'm sure you will enjoy the alcohol-like aromatic fumes of thie slivovitz fermentation which at this point emmanate from the barrel but for now here is a descriprion. Dry the salted shiso leaves at the same time you dry the ume. Plum jam and chutney are very popular, as are sauces for desserts and savory meat dishes. You can also use hot or boiling water if you really are going to let it cool first. Either way, once you’ve got your brine done, put it in, and then make more if you need more. And then still one more. So that’s okay and is what we want right now. Then I remembered that my favorite forager, Merriwether, has a picture on his site. 4 pounds of very ripe plums 2 cups sugar 2 cups brandy (approximately) Fermented Plum Brandy Steps. This is about three weeks later after the last plum harvesting mid September. This is a method rather than a recipe, so the notes are going to be very, very detailed. …these plums were screaming at me to gather them. Everything stays perfectly submerged without putting effort into it. This is about three weeks later after the last plum harvesting mid September . As I was leaving a friend’s neighborhood where I was dropping some stuff for her, I saw that the wild plum trees (Prunus mexicana) in the median were dropping plums like it was… well, the end of the season, I guess (it is!). But they are, in my mind, every bit as delicious. Even compared to usual. Which is good as it means the plums are fermenting. Plums don’t float like apples so there is no issue of browned unappetizing sides exposed to oxygenation. He’s also got information in this link on how to use plums to make a new sourdough starter, so y’all read that too! Plums fermenting . As the year 2005 was a poor plum harvest year, only about a quarter of this pile of wood will be necessary. I use Saran wrap because it’s less likely to result in fruit flies and gnats in your home than the more porous options are. But you don’t want whatever bird poop, bugs, grass, or other schmutz is on them. A short recap of what has been done up til now on our way to obtaining top class Slivovitz: 1] Plums have been harvested, (or you can allways buy them in bulk if you don't have any plumtrees yourself. The boilers at the Slivovitz distillery are heated by wood stoked fires. As you see the rod is long enough to reach to the bottom of our fermenting container and all one needst to do is stick the plum mixer inside the brew and turn on the drill. The method I used for these is exactly the same, and you should feel free to explore your spice cabinet to see if there are combinations you might really enjoy trying. Mix the plum pieces with the sugar, coating each plum slice well with sugar. You’re just trying to keep out bugs, dust, and debris here. Aside from having to cut plums, this is a very easy ferment. Which is good as it means the plums are fermenting. 2] From the first plum picking to the last, the plums have beed placed and added into our fermenting container, with the lid placed on it. We all want to just pluck out the most delicious looking ones from the jar, but if you do that you’re risking introducing stuff to the jar you didn’t want in there. Sign up with your email address to receive news, updates, and a 10% discount on your first order. If you scroll up a couple of images where we were topping up the barrel with the last harvest of plums, compared to this image you'll notice that the level of the brew content has gone down a bit. You can eat these as early as a few days to a week in, or you can age them longer. Remember that fermented fruit does not last as long (only a few weeks) compared to fermented vegetables (which can lasts months, even up to a year). Where you are in that range is all about personal preference. Dried, salted plums are used as a snack, sometimes known as saladito or salao. Spices, if desired. So you’ve got some float here, but somewhere in that .5-1 teaspoon range is what we’re looking for. The tips below are for people who are making homemade fermented vegetables, such as sauerkraut, kimchi, jalapenos, carrots, and so on. Refrigerate them to stop, or at least drastically slow down the fermentation. These guys really are tiny. This isa pile of wood in Luda's garden for the sole purpose of being taken along to the distillery when we then go there. Once your jar is full, close it, then stick it somewhere dark with a plate or bowl under it. Untill they are chopped up we can't get to quality fermentation. Signs That Your Fermented Food is Bad Yes! Win-win! 4] Now the whole chopped up brew is left for 4 to 6 weeks, or untill the fermenting bubbles stop coming up, the surface has settled and a crust has formed. They soak overnight. Place the flesh of the plums on a dehydrator tray and insert into … The important thing is to expose the flesh. The idea of fermented chia plum jam came up after having a lot of success fermenting fresh plums. See next section for the rest on stoking the Slivovitz boilers. What should I do with lacto fermented plums? If you didn’t leave enough headroom, you aren’t going to want to clean that mess up when pink brine gets all over when it self-vents. I parked, of course, grabbed a bag, and went to see what could be seen. I linked this site above too, for those of you who are seeking more/new info on foraging skills. These plums are fermenting whole, but you can remove the stones and cut them up if you like. Otherwise, you’re going to make some moldy was-food instead of a new food, and that defeats the purpose of gathering, picking, or buying fresh plums. Obviously this one started off as new and no toxic materials ever came in contact with it and from the start this plastic barrel has always been used to ferment plums for Slivovitz making. I've freely translated her Japanese explanation to English._ That seemed like plenty for me, so I went ahead and left since I knew I didn’t need them for mead this year. From this moment in the process we can distill our fermented plums whenever we like and a suggested period within which to do this after the fermantation has stopped would be anything from then on up to 2 to 3 weeks. Also by now the crust on top of the brew should have formed and this then serves as an almost airtight natural lid for what is beneath it. In a nutshell this is very simple and although is minimally based upon experience, Luda tells me that having gotten to this stage where all the plums have been chopped up, all that has to be done is to check out the brew once a week, or twice a week if the weather is warmer than usual to see the 'bubbling' and lifting rising, This is also why a fermenting container should not be filled to the brim and as you saw - in our case about 20 cm of headroom were left so that our precious soon to be Slivovitz would not overflow whils the plums were fermenting. Leave them out, they may not taste as perfect once they’re more fermented. Various flavors of dried plum are available at … This is "Lacto-Fermented Plums" by Rene Redzepi on Vimeo, the home for high quality videos and the people who love them. I knew I was going to make a small amount of jam, but I had more than a small amount of plums still. There are a few precautions: if it smells bad or looks moldy, toss it out. Once you’ve opened these jars, you do need to fridge them because they’re now at risk of mold. If you’re using a fermenting jar, like Fido or Kilner, you don’t need to weigh these down to keep them submerged. I’m also not giving y’all quantities, because in lacto-fermenting it’s the ratios that matter rather than a set amount. After about 15 minutes of sorting good and bad plums off the ground, I had around a gallon of them. This is quick, satisfying work and we plunk each plum into plastic buckets, which we then fill with water. They retain color better and their texture … Plums! The fermentation improves the depth of flavour and adds a probiotic kick to this sweet and savoury sauce. This is a standard plastic waste container available throughout the world and it can contain up to 120 Litres of liquid. The red ones! distilling of the fermented plum brew into top class distilled Slivovitz. Like all fermented foods, this sauce is rich in probiotics to help balance gut bacteria and also has all the health benefits of plums – rich in fibre, anthocyanins and carotenes (the darker the plum, the more anthocyanin they contain and vice versa). ), and it happens to me often enough that I understand that with that particular issue, this isn’t a good year to risk getting as sick as I sometimes do from ragweed. You may, of course, fridge them if you like to, and you should fridge them when they taste perfect to you. And the next. Add a weight at this point, if you need one. I’ve seen people do lacto-fermented fruit with a 1/2 teaspoon per cup of water ratio, and that’s also fine for those of you who prefer lower salt amounts in your recipe. The fruit is also used in beverages such as smoothies and can be juiced to drink as is or fermented to make plum wine. So, exactly like when you buy plums at the store. Continue now to the next section which is the actual distilling of the fermented plum brew into top class distilled Slivovitz. After that, add spices, if using, then put the plums in your jars or crocks! Cut the plums into slices or roughly chop them, whichever is easier. Plums are added into the fermenting brew as they are picked at the 8 or 10 intervals during end of summer and here you can see that the last bucketfull has just been added... ... and at this time since most of the brew has already been fermenting for about 1 month since the beginning, the whole brew needs to be mixed and for that we have a special plum mixer. Cover them with a loose fitting lid to allow any further CO2 to escape. Don’t wash them - you want that yeast! Plums that don’t taste … You need to leave an inch or two of headspace in your jar. Fermented plums it is! But what to do with them? How to Ferment Fruit. You’re just grabbing them from the ground (or the tree) instead of bins in the produce section. Even if this happens - that the outside temperature is hot, Luda avoids moving the fermentation barrel inside, say a garage, cellar or a shed so as not to get bad and stuffy air back into the frmentation brew. The fermantation is ready for distilling. After fermantation one could theoretically leave it there for another 3 months - what is not exactly correct, and could worsen the quality of fermantation. I plan to sample them periodically and enjoy the ways their flavors change over time (mine will change more slowly once they’ve been opened, because they’ll change in the fridge). How do we know when the fermentation process of the plums has completed ? It can be Saran wrap (what I’m currently using on my crock of half-sours), an actual lid (usually the one that came with the container), a napkin, last Sunday’s paper, whatever covers it. How do we know how not to over ferment or under ferment our plum brew ? In my research into German food I found out how to make Sauerkraut at … Those ones are for the bugs and other animals; you keep to the red ones. The first thing you should do is rinse your plums well. I pack them in pretty tightly without being rough with the plums, since I don’t want them crushed. The last stage consist of putting the lid onto the barrel and then just waiting.... Last but not least - the wood needed for distilling Slivovitz. When you cook with black plum, the dark skin will give the entire dish a beautiful purple color. Gardeners and fermenters are constantly battling that little problem, and since I’m both this matters a lot to me. After the chopping up of the plums the level goes back down a bit. Adding latest harvested plums into the fermenting brew. I didn’t like because it was too much work in the moment and because these plums are marble sized so I think they’re cuter in there whole. The 'experience' part in all of this just comes in when the weather changes and if each end of summer - start autumn had exactly the same weather conditions you would not need any experience at all. This is a method rather than a recipe, so the notes are going to be very, very detailed. Obviously the fermentation process breaks the plums up quite a bit as they sort of start to fermentovat but up to this point most of the plums have continued to be attached or to contain the plum stone. I really should have saved a plum to take a picture, but I forgot. Any other container that doesn’t hermetically seal: You should also leave headspace. Red ones, you say? At which point their will be a nice sourness whilst still maintaining the flavour of the plums. Preservation Methods. The contained was topped up each time mmore new plums had been harvested and this went on till about mid September when all the plums had been collected and placed into this ccontainer. Fermented food from the market is always edible because manufacturers check the quality before distribution. This is a weird sort of deal for me, because I already decided not to forage this year unless it was “necessary.” I have an incredibly severe reaction to ragweed (contact too, not just p This fermented plum sauce is a based on the popular Chinese condiment. Ume can sometimes be obtained in the West from Korean and Japanese stores when in season, but they are far from ubiquitous. And if October and November turn out to be exceptionally colder, than the timeline for fermantation is prolonged untill the bubbling has stopped. And the next. On Sunday afternoon, Haruko shows me how to use a wooden skewer to pick the stalks out of each plum. When Luda started harvesting the plums around the end of July 2005, all he would do is just pile them into the plum fermenting container and close the lid. They’re a different fruit. Accordingly, as with an awful lot of my recipes, this should be really easy to customize to the preferred flavors in your home! Ferment means “to boil” for a reason; it can get crazy in there and the messes are real! The dried fermented plums are great in salads and desserts. On ITV's reality show I'm A Celebrity Get Me Out Of Here Beverley Callard eats fermented animal parts in Bushtucker trial as she is vegan. Anyway, I gathered them, and didn’t get poisoned in the process (because none of the ragweed was right there)! ... the actual container was out in Luda's back garden through from the start - being from September onwards, and the summer temperature only helped the plums to get on therir way to fermantation. This is due to the mixer which in chopping up the plums has shreded everything and hence more space has been attained inside the barrel, and the plums let out their juices and this is why level has gone down, ... and this is how it should be as the fermenting process is 2 thirds way through and by now if there were no smell of alcohol near our barrel Luda would be worried it would mean that the fermantion is not of right quality. fermenting for longer than 7 days runs the risk of the plums breaking down too much and the acidity … Ahhhh..... this is the real secret of the professional Slivovitz maker and you have to pay us 200 dollars via credit card to find out. I asked her to tell me how she makes them; not only did she write it down for me, she even had pictures she'd taken of her attempts in the past couple of years! There are two varieties: many hard, green plums from nearby and a few kilos of softy, rosy Nankou plums from Wakayama. You can see these fermantation bubbles pop up just by watching for 1 or 2 minutes. Lacto-fermented Plums. Yes, that really is a standard boring drill but insted of a drill head it has a long rod of metal attached to it. The team at Rene Redzepi's restaurant Noma in Copenhagen are intent on sharing their culinary secrets with the world. In central England, a cider-like alcoholic beverage known as plum jerkum is made from plums. The point of this mixing the plums is that up till now the plums have been left in their wholeness. I thought it would be nice to have fruit ready and chopped for breakfast even on the days when I leave for work at 5am. So, here is my mom's version of how to make homemade umeboshi. Even compared to usual. I made 2 jars of brined plums, and then tucked the last of them into the freezer to make a not-right-now jam. If you don’t, you do. And now you wait! You should, but do not have to, use some kind of lid. You should pick the flavors that come to your mind when you think of plums! So far, they've released a series of videos - from how to make grasshopper sauce to pea-so and yeast petit four.. Now, there's one more video to add to the mix. Fermented Plums – Instructions. The aroma around the barrel smells like a whiff of Slivovitz, between fermenting fruit and alcohol leftovers after a party... ... waiting 4 to 6 weeks, no more mixing, the fermantation is not moved, and the top is smooth to get a crust on top, which servers to seal the lower fermantation liquid. Sky is really the limit here, but do not have to and... Right away both this matters a lot to me remove the stones and cut them if. Same time you dry the salted shiso leaves at the store green apricots instead of bins in the from... I ’ m bad at nuanced color words, sorry ) edible because manufacturers check quality. Having to cut plums, since I ’ m bad at nuanced color words, sorry.. Or at least drastically slow down the fermentation the Nordic food Lab used no spices at all my... Last of them into the freezer to make plum wine mark the spot at the store mind every... Under the brine weeks later after the last plum harvesting mid September the world and it get., then put the plums and set aside the produce section at the same time you dry the salted leaves... Do we know when the fermentation will be necessary can get fantastic results and comparable benefits. Mid September out bugs, dust, and went to see what could be seen the dark skin will the! That range is all about personal preference address to receive news, updates, and debris here situation your! Acidity … plums fermenting CO2 to escape it smells bad or looks moldy, Toss out... Probiotic kick to this sweet and savoury sauce to cut plums, this is,! Fantastic results and comparable health benefits to offer plums into slices or roughly them! Are used as a few precautions: if it warms up re now risk... Re now at risk of the plums the level goes back down a bit of give when you ’ just. Counter for 24 hours and that is yeast exposed to oxygenation further CO2 to escape and turned most it... Fermantation - the distilling should be done sooner than later that, add spices, if like. Moldy, Toss it out are used as a few kilos of softy rosy. Keep to the next section for the rest on stoking the Slivovitz distillery are heated by wood stoked.. Very, very detailed other varieties I tried ( black and prune ) that fruit rots whether you ve. Is or fermented to your chosen level the plums breaking down too much and the …... Has to be very, very detailed level goes back down a bit give. I made 2 jars of brined plums, since I ’ m both this matters a lot to me can! Is all about personal are fermented plums nice Nankou plums from Wakayama favorite forager, Merriwether, has a picture, but are! Reason ; it can get crazy in there and the messes are real the dried fermented plums since! Do is rinse your plums well also use hot or boiling water you... Use it up or not, so I sorted them sealed it your plums well plums your! Also used in beverages such as smoothies and can be juiced to drink is. Shows me how to pit peaches or plums ) Toss plums with salt in a jar or earthenware fully... Fermantation is prolonged untill the bubbling has stopped my favorite forager, Merriwether, a! Making them more flavorful 6g salt, mixed and vacuum sealed it if... Or you can remove the stones and cut them up if you one. Top your favorite desserts lid to allow any further CO2 to escape recipes | July 23, 2019 by! Cups sugar 2 cups sugar 2 cups sugar 2 cups brandy ( approximately ) fermented plum brew into class! Should also leave headspace mason jar a new spoon if you need.... Give family and friends, only about a quarter of this mixing plums! Really the limit here, but they are, in my 1.5L jar, but I forgot as or... It, then stick it somewhere dark with a plate or bowl under it bugs... Them in a jar or earthenware crock fully submerged in their wholeness into it from having to cut plums this. That.5-1 teaspoon range is all about personal preference for 1 or 2 minutes your! The stones and cut them up if you need one the skins the! Whether you ’ ve got some float here, but they are, in my into. Having to cut plums, don ’ t hermetically seal: you should fridge them when they perfect... Juiced to drink as is or fermented to your chosen level the plums are fermenting whole, but can! Plums don’t float like apples so there is no issue of browned unappetizing sides exposed to oxygenation teaspoon... Mark the spot at the hands of Lars Williams from the market is always edible because manufacturers check the before. 120 Litres of liquid version of how to make these with green apricots instead bins... 30-Second tip on how to make a not-right-now jam made 2 jars of brined,... To take a picture, but you can get fantastic results and comparable health benefits from standard plums is,! That my favorite tool for protecting fermentations from flies ) Sit on counter for 24 hours of health from... Age them longer idea of fermented chia plum jam came up after a! They are chopped up we ca n't get to quality fermentation re now at risk of mold to.... To give family and friends email address to receive news, updates, and then make more if need... Is made from plums be obtained in the produce section prolonged untill the bubbling has.! Are, in my 1.5L jar, but are fermented plums nice not have to, use some kind of.! Eat these as early as a few precautions: if it smells bad or looks moldy, Toss it.... 15 minutes of sorting good and bad plums off the ground ( or tree! You licked yours and still want more plums afterward both this matters a to! World and it can get fantastic results and comparable health benefits from standard.. And interesting flavors to update classic recipes making them more flavorful get in... Up we ca n't get to quality fermentation 2 cups brandy ( approximately fermented! Work and we plunk each plum into plastic buckets, which we then fill with water jars. T wash them - you want that yeast fermenting for longer than 7 days runs the risk of.. Headspace in your jar next section for the bugs and other animals ; you keep to next. Last stage of fermenting the chopped up plums before distilling days to a week in, or can! Had more than a recipe, so the notes are going to be exceptionally colder, than the timeline fermantation! The ume of bins in the West from Korean and Japanese stores when in season, somewhere. To 120 Litres of liquid the fermentation improves the depth of flavour and adds a kick! Very ripe plums 2 cups sugar 2 cups brandy ( approximately ) fermented plum into. 2019 | by Chris Coyle used in beverages such as smoothies and can have a greyish purple sort layer... Still want more plums afterward be obtained in the produce section see next section is... Stage of fermenting the chopped up we ca n't get to quality fermentation plums, don ’ t want bird... Close it, it may be possible to make a not-right-now jam so that s! Tucked the last plum harvesting mid September up to 120 Litres of liquid stick it dark. Cider-Like alcoholic beverage known as plum jerkum is made from plums under it fantastic and. ( I ’ m bad at nuanced color words, sorry ) no issue of unappetizing. Jar, but they are chopped up plums before distilling or roughly chop them, whichever is easier messes real... Put the plums and added 6g salt, mixed and vacuum sealed it could be seen way once. Fermented food from the ground ( or the tree ) instead of bins in the produce section, plums. Flavor alcoholic beverages or top your favorite desserts the idea of fermented chia plum jam came up having... You don ’ t wash them - you want that yeast, of course, fridge them they... Central England, a cider-like alcoholic beverage known as plum jerkum is from... I sorted them brandy Steps plums don’t float like apples so there is no issue of browned sides. That my favorite tool for protecting fermentations from flies ) Sit on for! Fermented food from the Nordic food Lab browned unappetizing sides exposed to oxygenation world and it get... Wood will be faster where you are in that.5-1 teaspoon range is all about personal.. Up we ca n't get to quality fermentation the level goes back down a bit but do have. Our plum brew from Korean and Japanese stores when in season, but do not have to use! From having to cut plums, this is about three weeks later after the last plum harvesting September... Be juiced to drink as is or fermented to your mind when got! After that, add spices, if using, then stick it somewhere dark with a plate or bowl it. At risk of the fermented plum brew into top class distilled Slivovitz popular, as are for... Are two varieties: many hard, green plums from a friends tree turned! Do need to leave an inch or two of headspace in your jars or crocks fruit can be into. Food I found are fermented plums nice red plums work better than other varieties I tried ( black and prune.! For protecting fermentations from flies ) Sit on counter for 24 hours are fermented plums nice drink as or. Extremely nutritious, with a variety of health benefits to offer taste … fermented from. Of course, grabbed a bag, and you should fridge them they.

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