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Recipe for Lacto-Fermented Plums
This basic recipe can be adapted to any fruit. Learn how to turn plums into salty and sweet condiments, bursting with umami flavour.
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Preparation Time
45
minutes
mins
Resting Time
7
days
d
Total Time
7
days
d
45
minutes
mins
Servings
500
ml
Equipment
One 500ml jar
ViscoDisc
Lid with airlock
Large bowl
Ingredients
1x
2x
3x
400
g
plums or enough to fill the jar
10
g
salt
lactic acid bacteria culture
water
Steps
Cut the plums into quarters and remove the stones (optional).
Thoroughly mix the plums and salt in the bowl.
Allow soaking for 30 minutes.
Transfer the plums to the jar and add the lactic acid bacteria source. Place the
ViscoDisc
and, if necessary, add water to cover it.
Close the lid.
Let it ferment for a week if you want a sweet and sour taste, or up to a month if you are looking for tangy flavours.
Remove the counterweight and refrigerate.
Notes
Note: The source of lactic acid bacteria will guide fruit-based fermentation in the right direction. You can use any of the following:
1 bag of
commercial lactic acid bacteria
1 tbsp. of brine from a previous fermentation
1 tbsp. of whey
Have you tried it?
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