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| Plum Reine Claude |
Use a firm plum, fermenting is a way to
enjoy the fruit over a longer period, as a savory sour condiment to any
meal.
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| plum Reine Claude |
Cut plums into halves, remove stone, placed
in a preserving jar and cover with 2% brine. If the plums are very sour, add a some sugar. Bubbles will form the next day,
taste every few days and when the savory sourness is right, keep in the fridge.
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