Fermented Plums and Sauce

Plums are in season from May until end of October. The next time you spot them at your local farmers' market, get a few extra pounds and ferment them. I fermented several of plums this past September, and am so glad I did so because now (into November and December), I will still have them in my fridge to enjoy for the holidays.


1 Tablespoon sea salt
3-1/2 cups filtered water
3 slices fresh ginger
1/2 Tablespoons cacao nibs
1 cinnamon stick
3 - 4 cardamom pods or 1 rosemary sprig
Approximately one lb. organic plums

1. Bring water to a boil, then remove from heat. Add in sea salt to make the brine. Allow to cool completely.
2. Place the flavoring ingredients into the bottom of a quart-size, wide mouth mason jar.
3. Then, put plums into jar.
4. Top with brine until it exceeds the top of the fruit by one inch.
5. Secure Kraut Source onto the mason jar as directed.
6. Allow to ferment at room temperature, away from direct sunlight, for 7 - 8 days.
7. When done fermenting, remove Kraut Source unit. Place the standard mason jar lid and ring on, and store in fridge.

The fermented/ probiotic-rich plums are delicious served with cheese, or puree into a sauce (recipe at bottom) to serve over ice cream or the brownie you see here. The brine can be used to make a salad dressing, mix with liquors for a cocktail, or used to marinade chicken before cooking.

To make the sauce:

1. Remove plums and place them in a blender. Puree until smooth and pour through a strainer.
2. Add in maple syrup or honey to taste.

Serve the sauce with the Dark Chocolate Black Bean Brownie. Click HERE for the recipe.

I savored every sweet bite! Hope you will too.

Happy Fermenting,