Your plums should be firm and can have a bit of give when you gently press on it. How do we know when the fermentation process of the plums has completed ? Theyâre a different fruit. You need to leave an inch or two of headspace in your jar. You can eat these as early as a few days to a week in, or you can age them longer. 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. 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). 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. Don’t wash them - you want that yeast! When I got them home, I really did mean to deal with them that night. Yes! This fermented plum sauce is a based on the popular Chinese condiment. fermenting for longer than 7 days runs the risk of the plums breaking down too much and the acidity â¦ 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. Keep them in a jar or earthenware crock fully submerged in their vinegar. 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. You’re just trying to keep out bugs, dust, and debris here. These plums are fermenting whole, but you can remove the stones and cut them up if you like. The idea of fermented chia plum jam came up after having a lot of success fermenting fresh plums. Sky is really the limit here, but these are the flavors that come to my mind when I think of plums. Download all free or royalty-free photos and vectors. If weather is very hot after the end of fermantation - the distilling should be done sooner than later. Plums are extremely nutritious, with a variety of health benefits to offer. Accordingly, as with an awful lot of my recipes, this should be really easy to customize to the preferred flavors in your home! Various flavors of dried plum are available at â¦ Cover to keep out flies (my favorite tool for protecting fermentations from flies) Sit on counter for 24 hours. The tips below are for people who are making homemade fermented vegetables, such as sauerkraut, kimchi, jalapenos, carrots, and so on. Ferment means “to boil” for a reason; it can get crazy in there and the messes are real! Drying the fermented plums gives them a nice chewier texture with enhances savoriness. You can use the fruit to flavor alcoholic beverages or top your favorite desserts. This is "Lacto-Fermented Plums" by Rene Redzepi on Vimeo, the home for high quality videos and the people who love them. One last note: when you’re getting into your fermented plums, don’t use your hands. 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. I’ve used plums from this specific tree before to make mead, but I really don’t have space to store more filled carboys right now. These guys really are tiny. Fermented fruit can be an excellent gift to give family and friends. The boilers at the Slivovitz distillery are heated by wood stoked fires. This has to be kept in fresh air, even if it warms up. Plums that donât taste â¦ Fortunately you can get fantastic results and comparable health benefits from standard plums. 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. Those ones are for the bugs and other animals; you keep to the red ones. After that, add spices, if using, then put the plums in your jars or crocks! See next section for the rest on stoking the Slivovitz boilers. 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. 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. Sign up with your email address to receive news, updates, and a 10% discount on your first order. Signs That Your Fermented Food is Bad What I do is put around 3/4 teaspoon of whichever non-iodized fine salt was closest to my hands (use a teaspoon if kosher salt) in a cup of warm water and then I whisk it to combine. I’m also not giving y’all quantities, because in lacto-fermenting it’s the ratios that matter rather than a set amount. So that’s okay and is what we want right now. They will taste different. The fermentation improves the depth of flavour and adds a probiotic kick to this sweet and savoury sauce. The fruit is also used in beverages such as smoothies and can be juiced to drink as is or fermented to make plum wine. On Sunday afternoon, Haruko shows me how to use a wooden skewer to pick the stalks out of each plum. 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. 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. You should pick the flavors that come to your mind when you think of plums! There are two varieties: many hard, green plums from nearby and a few kilos of softy, rosy Nankou plums from Wakayama. 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. 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 linked this site above too, for those of you who are seeking more/new info on foraging skills. 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! I generally mark the spot at the “shoulder” of the jar. 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. They soak overnight. I parked, of course, grabbed a bag, and went to see what could be seen. Also people do more, a teaspoon or so. After about 15 minutes of sorting good and bad plums off the ground, I had around a gallon of them. Everything stays perfectly submerged without putting effort into it. At which point their will be a nice sourness whilst still maintaining the flavour of the plums. I found that red plums work better than other varieties I tried (black and prune). Ume can sometimes be obtained in the West from Korean and Japanese stores when in season, but they are far from ubiquitous. Peel off the skins of the plums and set aside. This is about three weeks later after the last plum harvesting mid September. 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. The point of this mixing the plums is that up till now the plums have been left in their wholeness. 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. Your Fermented Plums stock images are ready. This is a standard plastic waste container available throughout the world and it can contain up to 120 Litres of liquid. _My mother came for a visit this week, bringing along a pot of her homemade umeboshi. The dried fermented plums are great in salads and desserts. A single batch of this recipe makes about 6 cups of plum sauce, which is a lot of plum â¦ I pack them in pretty tightly without being rough with the plums, since I don’t want them crushed. 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. distilling of the fermented plum brew into top class distilled Slivovitz. Then I remembered that my favorite forager, Merriwether, has a picture on his site. I am always looking for new and interesting flavors to update classic recipes making them more flavorful. Plums fermenting . Plum juice can be fermented into plum wine. Lacto-Fermented Plums. When you cook with black plum, the dark skin will give the entire dish a beautiful purple color. I picked about 20lb of nice, large, plums from a friends tree and turned most of it into wine. I knew I was going to make a small amount of jam, but I had more than a small amount of plums still. Even compared to usual. 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. Preservation Methods. 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. After the chopping up of the plums the level goes back down a bit. So, exactly like when you buy plums at the store. Once fermented to your chosen level the plums are ready to use right away. The important thing is to expose the flesh. You may, of course, fridge them if you like to, and you should fridge them when they taste perfect to you. Lacto-fermented Plums. 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. Which is good as it means the plums are fermenting. 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. Adding latest harvested plums into the fermenting brew. 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. Spices, if desired. And if October and November turn out to be exceptionally colder, than the timeline for fermantation is prolonged untill the bubbling has stopped. The first thing you should do is rinse your plums well. Use a clean utensil every time. Place the flesh of the plums on a dehydrator tray and insert into â¦ Plums! Continue now to the next section which is the actual distilling of the fermented plum brew into top class distilled Slivovitz. 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. 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. Toss gently 4-5 times through the day. 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. Fermented Plums â Instructions. Mix the plum pieces with the sugar, coating each plum slice well with sugar. You also must weigh your fruits down so they’re completely submerged under the brine. 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. 4 pounds of very ripe plums 2 cups sugar 2 cups brandy (approximately) Fermented Plum Brandy Steps. 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. Any food can make you sick, and fermented foods are no different. ), 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. Untill they are chopped up we can't get to quality fermentation. Once you’ve opened these jars, you do need to fridge them because they’re now at risk of mold. Which is good as it means the plums are fermenting. This is a method rather than a recipe, so the notes are going to be very, very detailed. You can also use hot or boiling water if you really are going to let it cool first. Win-win! 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. There are a few precautions: if it smells bad or looks moldy, toss it out. I've freely translated her Japanese explanation to English._ This is a weird sort of deal for me, because I already decided not to forage this year unless it was ânecessary.â I have an incredibly severe reaction to ragweed (contact too, not just p 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. After fermantation one could theoretically leave it there for another 3 months - what is not exactly correct, and could worsen the quality of fermantation. What should I do with lacto fermented plums? This is about three weeks later after the last plum harvesting mid September . And cover it again, of course. And then still one more. I really should have saved a plum to take a picture, but I forgot. 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). I used no spices at all in my 1.5L jar, but did add half a cup of honey. As the year 2005 was a poor plum harvest year, only about a quarter of this pile of wood will be necessary. 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. 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. And here we have the brew after the mixing has been completed. 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. 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! 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Tip on how to make Sauerkraut at â¦ can fermented foods make sick. Some float here, but I forgot mixing has been completed moldy, Toss it out fermentation process of plums... Way, once you ’ re just grabbing them from the ground, really... Make more if you need one flavor alcoholic beverages or top your favorite desserts into German food I found how. From standard plums are sauces for desserts and savory meat dishes mind when you ’ ve got your brine also. Plums gives them a nice chewier texture with enhances savoriness in fresh air even! Has to be very, very detailed chia plum jam came up after having a lot to me standard... N'T get to quality fermentation sends up bubbly foam to the next section for the bugs and animals... Year, only about a quarter of this phase the whole brew sends up bubbly foam to the,! Plums and added 6g salt, mixed and vacuum sealed it, Toss out!