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. As the year 2005 was a poor plum harvest year, only about a quarter of this pile of wood will be necessary. I generally mark the spot at the “shoulder” of the jar. 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. Lacto-fermented Plums. Once you’ve opened these jars, you do need to fridge them because they’re now at risk of mold. 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. 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. Fermented plums it is! If you don’t, you do. Continue now to the next section which is the actual distilling of the fermented plum brew into top class distilled Slivovitz. Red ones, you say? You need to leave an inch or two of headspace in your jar. I made 2 jars of brined plums, and then tucked the last of them into the freezer to make a not-right-now jam. You should pick the flavors that come to your mind when you think of plums! Preservation Methods. Gardeners and fermenters are constantly battling that little problem, and since I’m both this matters a lot to me. 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. 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. Adding latest harvested plums into the fermenting brew The point of this mixing the plums is that up till now the plums have been left in their wholeness. The red ones! Sky is really the limit here, but these are the flavors that come to my mind when I think of plums. Any food can make you sick, and fermented foods are no different. like a mixer's blade, This rod has an ending pice which has been soldered to it so as to make a T shape The end is actually sharpened on both sides just like a knife , making this a perfect mixer for the heavy plum brew. So with his experience, Luda knows that if October is unusually warmer then the fermentation will be faster. See next section for the rest on stoking the Slivovitz boilers. Plums that don’t taste … Everything stays perfectly submerged without putting effort into it. They’re a different fruit. 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. 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. So that’s okay and is what we want right now. This is a standard plastic waste container available throughout the world and it can contain up to 120 Litres of liquid. In central England, a cider-like alcoholic beverage known as plum jerkum is made from plums. You do not need to fridge these once opened if you’re not using a fermenting jar, because all you have to do to prevent mold is put the weights back on so the rest are still submerged. Like all fermented foods, this sauce is rich in probiotics to help balance gut bacteria and also has all the health benefits of plums – rich in fibre, anthocyanins and carotenes (the darker the plum, the more anthocyanin they contain and vice versa). 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. After fermantation one could theoretically leave it there for another 3 months - what is not exactly correct, and could worsen the quality of fermantation. I used no spices at all in my 1.5L jar, but did add half a cup of honey. I really should have saved a plum to take a picture, but I forgot. Obviously this one started off as new and no toxic materials ever came in contact with it and from the start this plastic barrel has always been used to ferment plums for Slivovitz making. Add a weight at this point, if you need one. How do we know when the fermentation process of the plums has completed ? You can eat these as early as a few days to a week in, or you can age them longer. And then still one more. 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. _My mother came for a visit this week, bringing along a pot of her homemade umeboshi. 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. distilling of the fermented plum brew into top class distilled Slivovitz. Can fermented foods make you sick? 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. And here we have the brew after the mixing has been completed. 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. 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 fermentation improves the depth of flavour and adds a probiotic kick to this sweet and savoury sauce. 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! Yes, you need a new spoon if you licked yours and still want more plums afterward. Various flavors of dried plum are available at … You can also use hot or boiling water if you really are going to let it cool first. Which is good as it means the plums are fermenting. As you see the rod is long enough to reach to the bottom of our fermenting container and all one needst to do is stick the plum mixer inside the brew and turn on the drill. Once fermented to your chosen level the plums are ready to use right away. Place the flesh of the plums on a dehydrator tray and insert into … The idea of fermented chia plum jam came up after having a lot of success fermenting fresh plums. 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. This is about three weeks later after the last plum harvesting mid September . So far, they've released a series of videos - from how to make grasshopper sauce to pea-so and yeast petit four.. Now, there's one more video to add to the mix. 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. Dried, salted plums are used as a snack, sometimes known as saladito or salao. Last stage of fermenting the chopped up plums before distilling. And now you wait! 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. They retain color better and their texture … Anyway, I gathered them, and didn’t get poisoned in the process (because none of the ragweed was right there)! In an ideal situation, your brine will also completely cover the weight. Dry the salted shiso leaves at the same time you dry the ume. You also must weigh your fruits down so they’re completely submerged under the brine. Lacto-Fermented Plums. fermenting for longer than 7 days runs the risk of the plums breaking down too much and the acidity … No comments. Fermented Plums – Instructions. I’m also not giving y’all quantities, because in lacto-fermenting it’s the ratios that matter rather than a set amount. 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. Mix the plum pieces with the sugar, coating each plum slice well with sugar. There were so many plums dropping that I ultimately decided not only to only take from one tree, but also to only take what it’d just dropped. In mine, I used 3 cardamom pods, a good sized slice of ginger (it was around 2” diameter and probably half an inch thick), and 3 black peppercorns to flavor my 1L jar (this was a bit under 2 cups of water for me). This has to be kept in fresh air, even if it warms up. Fermented food from the market is always edible because manufacturers check the quality before distribution. When I got them home, I really did mean to deal with them that night. How much is up to you and how many jars you want to fill, Salt: I use 3/4 teaspoon per cup of water, Water (determined by the size of your container and how full it is). So when the day arrives where you have been staring at the brew for 5 minutes and have seen very few bubble motions occur - now is the time to go to the distillery. I didn’t like because it was too much work in the moment and because these plums are marble sized so I think they’re cuter in there whole. Plums fermenting . Plum jam and chutney are very popular, as are sauces for desserts and savory meat dishes. These guys really are tiny. These plums are fermenting whole, but you can remove the stones and cut them up if you like. You can see these fermantation bubbles pop up just by watching for 1 or 2 minutes. The tips below are for people who are making homemade fermented vegetables, such as sauerkraut, kimchi, jalapenos, carrots, and so on. The last stage consist of putting the lid onto the barrel and then just waiting.... Last but not least - the wood needed for distilling Slivovitz. And the next. Cover them with a loose fitting lid to allow any further CO2 to escape. After about 15 minutes of sorting good and bad plums off the ground, I had around a gallon of them. This is a weird sort of deal for me, because I already decided not to forage this year unless it was “necessary.” I have an incredibly severe reaction to ragweed (contact too, not just pollen! Obviously the fermentation process breaks the plums up quite a bit as they sort of start to fermentovat but up to this point most of the plums have continued to be attached or to contain the plum stone. As I was leaving a friend’s neighborhood where I was dropping some stuff for her, I saw that the wild plum trees (Prunus mexicana) in the median were dropping plums like it was… well, the end of the season, I guess (it is!). Any other container that doesn’t hermetically seal: You should also leave headspace. Plums! On Sunday afternoon, Haruko shows me how to use a wooden skewer to pick the stalks out of each plum. The first thing you should do is rinse your plums well. ), 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. This is about three weeks later after the last plum harvesting mid September. I linked this site above too, for those of you who are seeking more/new info on foraging skills. 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). After that, add spices, if using, then put the plums in your jars or crocks! Signs That Your Fermented Food is Bad This is "Lacto-Fermented Plums" by Rene Redzepi on Vimeo, the home for high quality videos and the people who love them. But what to do with them? 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. Don’t wash them - you want that yeast! The dried fermented plums are great in salads and desserts. I pack them in pretty tightly without being rough with the plums, since I don’t want them crushed. They soak overnight. Sign up with your email address to receive news, updates, and a 10% discount on your first order. If you’re using a fermenting jar, like Fido or Kilner, you don’t need to weigh these down to keep them submerged. Even if this happens - that the outside temperature is hot, Luda avoids moving the fermentation barrel inside, say a garage, cellar or a shed so as not to get bad and stuffy air back into the frmentation brew. Plums are extremely nutritious, with a variety of health benefits to offer. 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. Watch and see how ordinary plums turn into fermented goodness at the hands of Lars Williams from the Nordic Food Lab. Plum juice can be fermented into plum wine. The fruit is also used in beverages such as smoothies and can be juiced to drink as is or fermented to make plum wine. But you don’t want whatever bird poop, bugs, grass, or other schmutz is on them. Adding latest harvested plums into the fermenting brew. Yes, that really is a standard boring drill but insted of a drill head it has a long rod of metal attached to it. And the next. After the chopping up of the plums the level goes back down a bit. That seemed like plenty for me, so I went ahead and left since I knew I didn’t need them for mead this year. 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. This is a weird sort of deal for me, because I already decided not to forage this year unless it was “necessary.” I have an incredibly severe reaction to ragweed (contact too, not just p 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. 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. 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. 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. I don’t let it cool off before I pour it in the jar, because my life is chaotic and I’ll forget to put it in there for hours, but can cool it first if you want to. This fermented plum sauce is a based on the popular Chinese condiment. You’re just grabbing them from the ground (or the tree) instead of bins in the produce section. I finally remembered that fruit rots whether you’re ready to use it up or not, so I sorted them. I lost about a pint or so to excessive softening, and happily didn’t see any moldy ones after such a long wait! How to Ferment Fruit. I knew I was going to make a small amount of jam, but I had more than a small amount of plums still. Pit the plums (a 30-second tip on how to pit peaches or plums) Toss plums with salt in a large mason jar. Refrigerate them to stop, or at least drastically slow down the fermentation. Which is good as it means the plums are fermenting. Peel off the skins of the plums and set aside. 4 pounds of very ripe plums 2 cups sugar 2 cups brandy (approximately) Fermented Plum Brandy Steps. I've freely translated her Japanese explanation to English._ Yes! But they are, in my mind, every bit as delicious. One last note: when you’re getting into your fermented plums, don’t use your hands. This is a method rather than a recipe, so the notes are going to be very, very detailed. These will have a greyish purple sort of layer over the red, and that is yeast. Ume can sometimes be obtained in the West from Korean and Japanese stores when in season, but they are far from ubiquitous. If you scroll up a couple of images where we were topping up the barrel with the last harvest of plums, compared to this image you'll notice that the level of the brew content has gone down a bit. Toss gently 4-5 times through the day. The fermantation is ready for distilling. 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