…these plums were screaming at me to gather them. Plums fermenting . Use a clean utensil every time. This helps the fermentation process to arrive at it's final stages quicker and mainly opens up any not so soft plums up to now so that they too can be exposed to the fermenting faries. Lacto-Fermented Plums. Obviously the fermentation process breaks the plums up quite a bit as they sort of start to fermentovat but up to this point most of the plums have continued to be attached or to contain the plum stone. Everything stays perfectly submerged without putting effort into it. Red ones, you say? Plums don’t float like apples so there is no issue of browned unappetizing sides exposed to oxygenation. Being the Czech Republic, in the 30 years Luda has been making Slivovitz it has never happened that the autumn were so hot to worry and in any case, even if the weather does get too hot, after fermantation is completed, the crust layer keeps the all the fermented brew bottled down. But if you don’t mind doing so, you can make up a big batch of brine for fruit and store your leftovers until you’re ready for them. Pit the plums (a 30-second tip on how to pit peaches or plums) Toss plums with salt in a large mason jar. In my research into German food I found out how to make Sauerkraut at … Your plums should be firm and can have a bit of give when you gently press on it. The contained was topped up each time mmore new plums had been harvested and this went on till about mid September when all the plums had been collected and placed into this ccontainer. 2] From the first plum picking to the last, the plums have beed placed and added into our fermenting container, with the lid placed on it. A short recap of what has been done up til now on our way to obtaining top class Slivovitz: 1] Plums have been harvested, (or you can allways buy them in bulk if you don't have any plumtrees yourself. The fermentation improves the depth of flavour and adds a probiotic kick to this sweet and savoury sauce. I didn’t like because it was too much work in the moment and because these plums are marble sized so I think they’re cuter in there whole. Refrigerate them to stop, or at least drastically slow down the fermentation. You may, of course, fridge them if you like to, and you should fridge them when they taste perfect to you. And cover it again, of course. And now you wait! There are a few precautions: if it smells bad or looks moldy, toss it out. But they are, in my mind, every bit as delicious. So you’ve got some float here, but somewhere in that .5-1 teaspoon range is what we’re looking for. They retain color better and their texture … Last stage of fermenting the chopped up plums before distilling. Those ones are for the bugs and other animals; you keep to the red ones. This is a method rather than a recipe, so the notes are going to be very, very detailed. Like all fermented foods, this sauce is rich in probiotics to help balance gut bacteria and also has all the health benefits of plums – rich in fibre, anthocyanins and carotenes (the darker the plum, the more anthocyanin they contain and vice versa). Once fermented to your chosen level the plums are ready to use right away. I linked this site above too, for those of you who are seeking more/new info on foraging skills. ), and it happens to me often enough that I understand that with that particular issue, this isn’t a good year to risk getting as sick as I sometimes do from ragweed. In a nutshell this is very simple and although is minimally based upon experience, Luda tells me that having gotten to this stage where all the plums have been chopped up, all that has to be done is to check out the brew once a week, or twice a week if the weather is warmer than usual to see the 'bubbling' and lifting rising, This is also why a fermenting container should not be filled to the brim and as you saw - in our case about 20 cm of headroom were left so that our precious soon to be Slivovitz would not overflow whils the plums were fermenting. From this moment in the process we can distill our fermented plums whenever we like and a suggested period within which to do this after the fermantation has stopped would be anything from then on up to 2 to 3 weeks. 3] After about a month from the initial first load of plums that was placed into the container, and probably a few days after the last load of harvested plums were added, and by now the whole bre has a nice alcoholic fruity smell, the whole brew is chopped up with our plum chopper mixer. And if October and November turn out to be exceptionally colder, than the timeline for fermantation is prolonged untill the bubbling has stopped. Obviously this one started off as new and no toxic materials ever came in contact with it and from the start this plastic barrel has always been used to ferment plums for Slivovitz making. ... the actual container was out in Luda's back garden through from the start - being from September onwards, and the summer temperature only helped the plums to get on therir way to fermantation. I parked, of course, grabbed a bag, and went to see what could be seen. The red ones! So far, they've released a series of videos - from how to make grasshopper sauce to pea-so and yeast petit four.. Now, there's one more video to add to the mix. Watch and see how ordinary plums turn into fermented goodness at the hands of Lars Williams from the Nordic Food Lab. like a mixer's blade, This rod has an ending pice which has been soldered to it so as to make a T shape The end is actually sharpened on both sides just like a knife , making this a perfect mixer for the heavy plum brew. 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