Recipe: making your lacto-fermented summer plums….

When you hear the term lacto-fermentation, it might sound like a complicated science project. In reality, it is simply an ancient way of preserving fresh fruit using salt and natural bacteria to unlock incredible sour and savoury flavours. Fresh summer plums are sweet and juicy, but fermenting them turns them into a versatile kitchen ingredient that pairs brilliantly with some meals. Master this easy transformation by following these essential steps that ensure your jar turns out delicious every time.

 Select firm plums for the best texture:

Choose plums that are ripe yet still firm to the touch. Soft or overripe fruit becomes mushy during fermentation, whilst firm fruit holds its shape nicely. Wash the plums thoroughly in cold water, slice them into quarters, and remove the stones before placing them into a clean bowl.

Measure your salt precisely for safety:

Salt controls the fermenting process by stopping bad bacteria from growing while letting healthy bacteria thrive. Weigh your prepped plums on a digital scale and add two per cent of their total weight in fine sea salt or non-iodised salt. Toss the fruit well so every slice gets an even coating.

Pack the fruit tightly into a clean glass jar:

Transfer the salted plums and any juices into a sterilised glass jar. Press the fruit down firmly with clean hands or a wooden spoon to eliminate air pockets. The salt draws liquid out of the plums, creating a natural brine that needs to cover the fruit entirely.

Keep the plums submerged beneath the liquid:

Fruit exposed to air can develop mould quickly. Place a fermentation weight or a small glass lid on top of the plums to keep them weighted down beneath the brine level. Seal the jar loosely with a lid to allow pressure to escape safely.

 Let the jar sit at room temperature:

Store the jar in a cool spot out of direct sunlight for three to five days. Taste a piece of fruit on day three to check the progress. The plums are ready when they taste pleasantly sour, slightly salty, and delightfully tangy.

 Transfer the jar to the fridge to stop fermentation:

Once the flavour meets your liking, tighten the lid and place the jar in your refrigerator. The cold temperature slows down the process, keeping your fermented plums fresh and tasty for several months.

Go ahead and use this recipe to create magic for your meals. We’re waiting for your lovely food pictures.

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