Victoria plum trees are bearing a few huge fruits each on their branches, one branch is too heavy and broken. The plums are hard green and very sour. In order not to waste them, I cut some into slices and pickle in dark miso, the others cut into halves and made Japanese plum wine. Basically put into big preserving jar, add sugar to taste and cover with alcohol (I used Gin).
After a day the miso pickled plum is a nice condiment as the sourness is removed.
For plum wine after a week, the plums shrink a lot and I start enjoying it with an ice cube and soda water to make a cooling cocktail, mildly sweet and sour, very refreshing.
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