Russian Brined Plums
Ingredients
- 10-12 red plums or enough to fill half-gallon Mason jar firm but ripe
- A quart of filtered water or enough to fill half-gallon Mason jar with plums in it
- A handful of fresh mint leaves
- a handful of currant leaves if available (see note below)
- 1 teaspoon salt
- 1 tablespoon whole grain rye flour
- 1/4 cup raw light honey (dark tastes too strong)
- 1-2 tablespoons sourdough starter I use rye sourdough starter or a piece of stale rye bread
- 1/2 teaspoon cardamom pods optional
Instructions
- Place plums in a half-gallon Mason jar, alternating with mint leaves and currant leaves, if using. Wedge them in securely.
- Measure how much water you need - fill the plum jar with water. Pour the water out into a medium pot.
- Add 1 teaspoon salt and 1 tablespoon of whole grain rye flour. Whisk, bring to boil. Cool to room temperature.
- Once cool, add 1/4 cup of raw honey and a couple of tablespoons of active sourdough starter. Whisk. This is your brine.
- Pour brine over the plums to the very top.
- Cover tightly and leave at room temperature for 5-7 days. Open the jar once a day and remove any foamy residue that forms on top.
- Transfer the jar into refrigerator and let the ferment mature from 2-4 weeks before eating.
Notes
I grow a couple of currant bushes just for the leaves, they are perfect steeped in tea, and add nice flavor to kvass, kombucha or other lacto fermented foods. Black currant leaves are especially fragrant.