This recipe originally popped up with peaches but I had a pile of plums that were given to me and I wanted to try it. It turned out to be amazing! Fermenting the fruit removes sugar from them so that they are less insulin spiking.
Feel free to be creative with your spice blend. We use these plums to make plum sauce for our crispy roast pork and crispy duck recipes. Just add ginger and garlic and blend in a food processor.
- 2 lbs ripe plums
- 1 tablespoon goat keifer
- ½ teaspoon cloves
- ½ teaspoon ground cardamom
- 2 teaspoon salt
1. Wash the plums well, discarding any that are overripe or damaged. Halve them and remove the stone.
2. Add the kefir, celtic sea salt, cardamom and cloves, and mix well
3. Transfer the plum mixture to a clean jar, pressing it down with a wooden spoon to remove air bubbles. Cover the jar with plastic and seal with a rubber band (a harsch jar is my favorite/the asian stores have them made from glass).
4. Leave the plums to ferment in a cool place for 3 days before transferring to the refrigerator. Leave to mature for 2 weeks before eating but eat within 3 months.