Juicy, ripe plums are already a late summer favorite — but when you ferment them in honey, they become something truly special. This simple ferment transforms fresh plums into a tangy, probiotic-rich treat that’s as nutritious as it is delicious. And the best part? The same method works beautifully with other stone fruits like peaches and nectarines, so you can preserve the season in more ways than one.
Spoon them over yogurt, swirl them into ice cream, or add them to sparkling water for a naturally sweet, gut-healthy drink.
Ingredients:
- 4–5 plums (pitted and sliced into wedges)
- Raw honey (about ½ cup, enough to coat and cover the fruit)
- 1 cinnamon stick
- 3 cloves
Tools:
Instructions:
- Wash and dry plums thoroughly, then slice into wedges.
- Add the cloves, then plum slices to your Mason jar, filling about ¾ of the way. Add cinnamon stick.
- Pour raw honey over the plums until they’re fully coated and submerged, leaving about 2 inch of headspace.
- Place the Pickle Pebble into the mouth of the jar. Press it down. Top up with more honey if needed to cover the glass weight.
- Cover with the Pickle Pipe and secure with the Tough Band.
- Leave at room temperature (out of direct sunlight) for 2–4 days.
- Taste test — once you like the flavor, move to the fridge.
Enjoy!
Serve these on ice cream 🍨, yogurt bowl 🥣, drinks 🍹, overnight oats 🫙 and so much more!
Note: Honey ferments do develop beneficial probiotics, but not at the same levels as brine-based ferments like sauerkraut or pickles. Think of them as a delicious, gut-friendly treat — with a lighter probiotic boost.
