Put all ingredients, except the plums, into the bottom of a quart-size mason jar. The basic method for lacto-fermentation we covered in our Fennel Sauerkraut recipe… Comments will be approved before showing up. Fermented fruit can be an excellent gift to give family and friends. Traditional lacto-fermentation–the process … Having discussed the nutritional value of fermented fruit and veg in the last post, here’s the tutorial for home fermented plums. ALL RIGHTS RESERVED. Cover with an airlock and leave for at least 3 months for the plums and a year for the apricots. Lacto-fermentation Without Added Salt. It's tart, and tastes a bit like a concord grape wine with the tart finish, but with a definite "plum" flavor. Plums don’t float like apples so there is no issue of browned unappetizing sides exposed to oxygenation. Add honey or maple syrup to taste, if desired. How to Ferment Fruit Juice Into Alcohol. This post contains affiliate links, I receive a small amount of compensation if … Easy and straightforward without any fancy equipment. The idea of fermented chia plum jam came up after having a lot of success fermenting fresh plums. Plums that don’t taste good fresh, taste … What can I use if I don’t have cacao nibs?? This is why people age their wine for months and sometimes years. 2 cups (1 pint) plums. Plums are in season from May until end of October. Fermented Plum Brandy Ingredients. Be sure to choose firm plums so they don't turn to mush in the … The probiotic-rich plums are delicious served with cheese, or puree into a sauce (recipe below) to serve over ice cream or the Gluten-Free Black Bean Brownie recipe. Pickled peaches are a Southern classic, and plums take to preserving just as well. 3 tablespoons salt; 1 quart (liter) of unchlorinated water (you will use less) Fermented Plums – Instructions. The moderate tartness, I do not mind, but there is a harshness that is worrisome. This recipe is one that was inspired by a Saveur recipe for Tuica de Prune. Umeboshi (Japanese: 梅 å¹², pronounced , literally 'dried ume') are pickled ume fruits common in Japan.The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'.Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum", but is actually more closely related to the apricot. If you ever wondered if you can turn juice into alcohol, the answer is yes. Sometimes Ume is really a chore to find....especially if one lives in semi-rural Nevada!! By doing so, it saves you time instead of preparing your own fermented fruit first. When the wine is clear and has the right taste, then you can bottle it. Taste as you go to find the right salt level for you. The brine can be used to make a salad dressing, mix with liquors for a cocktail, or used to marinade chicken before cooking. The primary ferment is nearly done, the must/wine is not sweet, and the SG is 1.012. Fermented Plums – Ingredients. Note: as with any foodstuff, if something goes awry and your brew smells or tastes badly wrong, don’t eat it – chuck it in the compost, and start again. Takes time for the flavors to mellow out. Allow to ferment between 7 - 8 days in a cool spot, away from direct sunlight. They are The primary fermentation is done and all ended around SG = 1.00 with no sweetness noticeable. You can use the fruit to flavor alcoholic beverages or top your favorite desserts. Check every few days that there is water in the moat, and top off as needed.5. I know taste is very subjective, but I'm looking for some guidelines. @KRISTINE: you ferment the plums whole. Plums would work better for this that apricots. The dried fermented plums are great in salads and desserts. Put the plums in a high-speed blender, puree until smooth, and pour through a strainer.2. Thank you so much for stopping by! At this point, the plum taste is evident, but the wine is somewhat harsh, with some tartness. Next time you ferment, taste your way through the salting process to see what works for you. It wasn’t bad, but the pickled green plums were better! *These sour plums are known as shazifim yerakim in Israel, gojeh sabz in Iran, jarareng in Lebanon, erik in Turkey, and janarek in Jordan. You'll be able to have a special treat to enjoy for the holidays. Everything stays perfectly submerged without putting effort into it. If you’re wondering what I did with the remaining plums in the punnet, I cooked them up with some sugar to make a green plum compote. When the ferment has achieved a taste to your liking, replace Kraut Source with a standard mason jar lid and ring, and transfer to the refrigerator. 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