Fermented plums
Gather all the ingredients listed and let's figure out how to make fermented plums. Peel the garlic and ginger and slice them thinly. Cut the chili pepper into rings, removing the seeds.
For fermentation, choose plums that are firm, firm, and hold their shape well. Wash the plums thoroughly, cut them in half, and remove the pits.
Salt the plums (I use coarse salt), mix thoroughly and leave for 1-1.5 hours to allow the fruit to release juice.
I left the plums right on the table.
Once the plums have released enough juice, add the garlic, ginger, chili pepper, and black peppercorns. Mix everything well and let it simmer for about 10 minutes to allow the plums to infuse with the flavors of the spices.
After this, pack the plums tightly into a clean fermentation container, compacting them well. Pour the extracted juice over the plums. It's important that the plums are completely covered.
If the juice itself isn't enough, you can add a little cooled boiled water. I didn't add any water.
Close the container with a lid and leave at room temperature for 3-4 days.
On the second day, the plums begin to change color, and the brine acquires a slightly sour aroma.
On the 3-4th day, the sour smell becomes softer, and a pleasant spicy aroma of garlic, ginger and chili appears.
The brine darkens slightly, and the plums themselves become incredibly crispy, juicy and delicious.
Try it and if you are satisfied, then put the plums in the refrigerator.
Ready-made fermented plums can be served as a stand-alone appetizer, added to sandwiches, or paired with meat and poultry. It's incredibly delicious.
