Russian Brined Plums
Ingredients
The plums
-
10-12
pieces
red plums
-
1
quart
filtered water
-
a handful
fresh mint leaves
-
a handful
currant leaves (optional)
The brine
-
1
teaspoon
salt
-
1
tablespoon
whole grain rye flour
-
¼
cup
raw light honey
-
1-2
tablespoons
sourdough starter (or stale rye bread)
-
½
teaspoon
cardamom pods (optional)
Instructions
- Place plums in a half-gallon Mason jar, alternating with mint leaves and currant leaves, if using.
- Measure the water needed by filling the jar with plums and pour it into a medium pot.
- Add salt and rye flour to the water, whisk, and bring to a boil.
- Cool the brine to room temperature, then add honey and sourdough starter, whisking to combine.
- Pour the brine over the plums, covering them completely.
- Cover the jar tightly and leave it at room temperature for 5-7 days, removing any foam daily.
- Transfer the jar to the refrigerator and let the plums ferment for an additional 2-4 weeks before consuming.
Nutrition Facts (estimated)
Servings
4-6
Calories
150
Total fat
0g
Total carbohydrates
36g
Total protein
1g
Sodium
230mg
Cholesterol
0mg
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