For some years, I have wild fermented unripe cherry plums, and been utmost satisfied with the result. This year, I repeat the process, now with some variations. I try to put some raw beetroot pieces into one of the glasses for red-coloured plums ferment. I put French tarragon in two glasses, one of which is fermented in kombucha.
Since I had to cut my Syrian rose slightly, I searched for it on the web and found, that it is edible. The buds are about the size of cherry plums, leading me to wild ferment a batch of them. Never read about anyone fermenting Syrian rose, could be wonderful.
My recipe for success:
Lactic acid fermentation. Prick the Cherry plums with a fork. Add herbs or beet pieces and cover it all in a cold 5% saline brine. Now, keep it a warm room temperature to start the wild fermentation. Let it bubble happy for a week or two, then relocate to a cool pantry. Fermentation develops gases that have to escape. In glasses release the lid shortly on a daily base (at longer intervals, when little gas is released). When I use plastic boxes (food grade), I use an extra box as lid an weight. It works very well, keeping the Cherry plums (or other ferments) neatly under the fluid, leaving a narrow space where gasses can escape. The bubbles seems to make enough turmoil to prevent mould from growing in the first most microbial active weeks. When I transfer them to a glass later, I can pack cherry plums closer, it saves space. And I don’t have to release the lid so many times.Cherry plums fermenting with beetroot for a nice red colour Cherry plums with French tarragon in kombucha
Fermenting in kombucha will probably be shorter than the lactic ferments. As I close the lid, only releasing pressure once a day there will be little oxygen available. I expect the kombucha culture to only develop a little under these conditions, enough to make a thin SCOBY on top, as a kind of interior lid. This may cause, a secondary fermentation, either alcoholic or lactic. The first time I saw a secondary wild fermentation, I was a little frightened. It was the spring shoots of Hosta. But the result was good and mild tasting. Now I have to wait and see how the plums in kombucha develops.Flower buds of Syrian rose (Hibiscus syriacus) fermenting with the box-method
When wild fermenting flower buds of Syrian rose, I decided to use the box method. From the taste of the raw flower buds, I guess they are very nutritious. All this nutrients can feed a powerful fermentation, with lots of gasses, a stormy fermentation. With the box-method no gasses will build up, but are continuous released.
Now my patience is put to test – I want to taste, but must wait.