Lacto-Fermented Plums

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.