Homemade Lacto-Fermented Plums

Want the benefits of fermented foods but Kimchi or sauerkraut aren’t your thing? Give plums a try! Lacto-fermenting – an easy way to ferment just about anything – will give the plums a tannic, salty taste that’s ideal for use in a sushi bowl, to cook with pork or other meats or to puree for use in dressings and sauces.

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This recipe is for savory applications but see the notes at the ends for tips on sweetening things up.

Lacto-Fermented Plums

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Equipment

  • Vacuum Sealer Bag

Ingredients

  • Plums
  • Water
  • Salt

Instructions

  • Clean, cut and get the weight of your ripe plums in grams. Multiply weight of plums by .03 to find how many grams of salt you need for a 3% brine.
  • Place plums in a vacuum bag, add salt and shake to coat plums. Remove air from bag and seal.
  • Allow plums to ferment until bag is tightly puffed. It should take anywhere between three to ten days depending on ambient temperature.
  • Plums are done! Use immediately or store in a jar in the refrigerator for no more than a month.

Notes

  • You can lengthen the fermentation process if you wish but you’ll need to release a little pressure. I use bags with a one-way valve, so I can give it a squeeze to let off some pressure.
  • Try adding a few dried plums, other dried fruits or some brown sugar to add a little sweetness.
  • You can follow this process for any type of fruit. Experiment with herbs, spices or multiple types of fruit in the same bag.

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