Lacto-Fermented Red Plums
Captured at the peak of late summer, these plums undergo a transformative brine process that yields a deep umami profile with a vibrant, acidic finish.
Laboratory Parameters
The Brine Mechanics
Lacto-fermentation relies on the suppression of putrefactive bacteria while fostering Lactobacillus growth. The precise salinity of 2.5% ensures cellular structural integrity while promoting a clean, acidic profile.
Scientific Note
Red plums contain high levels of anthocyanins. During the 7-day cycle at 20°C, the pigment leaches into the brine, creating a neon-pink syrup that is as versatile as the fruit itself.
Components
- Organic Red Plums 1000g // Firm & Ripe
- Unrefined Sea Salt 25g // Non-Iodized
- Filtered Water q.s. // Chlorine-free
The Methodology
Preparation & Cleansing
Wash the fruit thoroughly in cold water. Halve the plums and remove the pits. Maintaining skin integrity is vital for the final texture.
The Osmotic Draw
Toss plums with the weighted salt. Let sit for 30 minutes to begin the osmotic release of natural juices before submerging in the vessel.
The 7-Day Cycle
Seal the vessel with a fermentation weight to ensure full submersion. Store in a dark space at a constant 20°C. Monitor pH levels daily until a target of 3.4 is reached.
"Fermentation is the art of controlled decay; a dance between nature and the laboratory."
Path Linker / The Loop
These plums have a destination.
The lacto-fermented brine from this recipe is the key ingredient in our Plum-Brine Glazed Cod. Follow the loop from Ferments into The Kitchen.