Fermented Plums

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. You'll be able to have a special treat to enjoy for the holidays.



  • 2-1/2 cups (600 ml) filtered water
  • 1 Tablespoon (15 ml) sea salt
  • 3 slices fresh ginger
  • 1/2 Tablespoon (7.5 ml) cacao nibs
  • 1 cinnamon stick
  • 3 - 4 cardamom pods or 1 rosemary sprig
  • Approximately 1 lb (450 g) organic plums

1. Bring the filtered water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt to make the brine. Allow to cool completely before using.
2. Put all ingredients, except the plums, into the bottom of a quart-size mason jar. Put in the plums.
3. Pour the brine into the jar until there is enough to cover the mixture by one inch (2.5 cm).
4. Place Kraut Source onto the jar. Allow to ferment between 7 - 8 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
5. When the ferment has achieved a taste to your liking, replace Kraut Source with a standard mason jar lid and ring, and transfer to the refrigerator. Your ferment will last for one month in the refrigerator.

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Serving Suggestions:

The probiotic-rich plums are delicious served with cheese, or puree into a sauce (recipe below) to serve over ice cream or the Gluten-Free Black Bean Brownie recipe. The brine can be used to make a salad dressing, mix with liquors for a cocktail, or used to marinade chicken before cooking.

Fermented Plum Sauce

1. Put the plums in a high-speed blender, puree until smooth, and pour through a strainer.
2. Add honey or maple syrup to taste, if desired.