Homemade ketchup is the best place to start when it comes to making your own condiments from scratch. Here at Edible Alchemy, we seem to have curious taste buds and are always happy to meet others with the same lust for new flavours, trying something different and maybe a bit out there compared to conventional food preservation. Spoon the plums into the jar and pack tightly … Lacto-fermented Pepper Sauce (Hot Sauce) Add a little extra zing to your homemade pepper sauce with lacto-fermentation. One of the first lacto-fermentations I did was plums. The lemons will continue to soften over time in the brine. Thus salting vegetables and fuit klills off harmful microbes allowing the healthy lacto-bacteria to fully colonize and preserve food … If done correctly, however, it’s easy to appreciate the complex flavours, tang and even funk found in fermented foods such as kimchi or hot sauce. Lacto-fermented fruit containers/vessels . But since you are reading this post we hope you share our love for all that is HOT. It’s spectacular brushed on fresh corn on the cob with a bit of butter, or tossed with roasted beets. “You mean I can get all of these sour, salty, fermented flavors with just 2 ingredients?” Of course me being me I started thinking about other foods that I could ferment like Sauerkraut and what new interesting flavors I could get. Ingredients: Lacto-fermented plum, ketchup, cider vinegar, onion, garlic, ginger, butter, olive oil, sugar, smoked paprika, chipotle, pasilla, cinnamon, thyme, salt, & pepper. Typically Lacto-fermented fruits are best eaten within a few months, but we’ve found with a good storage spot, they can last up to 1 year! Remove from heat and pour into glass jars for fermenting, leaving 2 cm of headroom at the top. Red Wine Poached Lacto-plums » Next post link, Pork Schnitzel, One of the Most Classic German Dishes. I think I might try it in my next cocktail! Brining tree fruit was a popular practice in central and southern … Lacto-Fermented Plum BBQ Sauce with Chipotle and Smoked Paprika. At Maldonado Bistro we like to make our own hot sauce. The first thing you can do is drying the lacto Fermented Plums flesh. We love spicy food. The following is just a general guide of how to ferment herbs. Do-It-Yourself. To make the sauce I started by sweating some onions and garlic in a pan (if you’re on the elimination phase of the Low FODMAP diet, you will want to avoid the onions and garlic but can use onion/ garlic flavoured oil instead), then I added some mixed herbs, store-bought tomato passata, and about half as much lacto-fermented tomato flesh. Paint barbecued ribs or pork chops with lacto blueberry paste before or after grilling, or make a barbecue sauce by substituting it for tomato paste or … It’s a versatile process. After the fermentation process of the lacto Fermented Plums is complete, should take 5-7 days, you should get a savory-sweet condiment. This product is shelf stable until opened. This led me to The Noma Guide to Fermentation, which describes in detail different and interesting things that you can ferment at home. Lacto-Fermented Tomato Sauce. Don’t worry if there is no juice yet the ferment will … Fermented Plums – Instructions. « Previous post link Miso paste is delicious! You'll need a few simple ingredients, a canning jar, kitchen scale, a blender or food processor and some time. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt to make the brine. “Every single thing was really tasty.” So 1 cup jars will each get 1 tbsp … This fermentation has a number of Byproducts: Lacto fermented tomato water, Lacto fermented tomato sauce or what I’m going to make here, Lacto fermented tomatoes leather. 1. Who is This Guy and Why Should I Read This Blog? All you need is some fresh cabbage, salt and time. Transfer the jar to the fridge to decelerate the fermentation process. Cook in a saucepan on low heat until thick. Whether you call it duck sauce or plum sauce...this one versatile condiment. When the bar was last open normally, “Everything we had we lacto-fermented: clementines, grapefruit, pineapple,” says Zitti. 2. Made in small batches, this sauce is a blend of sweet, tangy, and a little spicy. Lacto-Fermented Hot Sauce. You can also use this brine in recipes as it is now infused with the sweet and saltiness from the lemons. How to Make Whey For Fermenting Fruit . “Wait? It’s a strange phrase, we’ll totally admit that. From lacto-fermenting (salt and time) to Kombucha to making your own koji rice and miso, this book has it all. There are several products that can be made from these plums. After one month, your lacto-fermented lemons are ready! Don’t worry if there is no juice yet the ferment will make it’s own juice within a day or two, Screw the lid on tight and then a 1/4 turn back to make sure that the jar is tight, but not air tight the ferment will make gas as it ferments, Check the ferment in about a week to see how it smells and tastes. That’s it?” It was a little bit of a revelation for me. Fermentation weight or sandwich bag filled with water, Sprinkle kosher salt on the plums and mix them to make sure all the plums are coated, Place the plums in the jar making sure to scrape all the salt and juice into the jar, Top with the fermentation weight or plastic bag filled with water to make sure that the plums are below the fermentation liquid. The first thing you can do is drying the lacto Fermented Plums flesh. It was made by blending our homemade lacto-fermented local plums with a sweet and tangy homemade BBQ sauce. Allow to cool completely before using. For this article, we used the following: glass canning jars we already had, glass lids with glass shot glasses as weights to hold the fruit down and submerge it … I am always looking for new and interesting flavors to update classic recipes making them more flavorful. In a large bowl, combine plums and bourbon; marinate for 1 week in the refrigerator. Top with the fermentation weight or plastic bag filled with water to make sure that the plums are below the fermentation liquid. Once opened, please keep refrigerated. When I … lacto-bacteria are salt resistant & beneficial for our health. This could be one herb or a variety. This will start the release of liquids and start the brine. www.docaitta.com/2012/12/recipe-korean-kimchi-lacto-fermented.html Place the plums in the jar making sure to scrape all the salt and juice into the jar. As the name would imply, brined or lacto fermented plums were part of the Russian tradition to preserve summer harvest. 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