...Today I processed the fermented plum mixture: I ended up with 2 1/2 mason jars of finished plum ketchup... ...Bring on the winter grilling season...☺️ ...but it can take its time getting here....🫣 #MyFallKitchen Part 4 ➡️ Recipe for Fermented Plum/Damson Ketchup ⬅️ ▪︎Ingredients for a 1-liter screw-top jar (base) 700 g plums or damsons (pitted and quartered) 1 small onion (coarsely chopped) 2 garlic cloves (coarsely chopped) 1 chili pepper, coarsely chopped 1 star anise, 1 clove 14 g non-iodized salt ▪︎Ferment at room temperature: (Day 1 to approx. 7–10): Mix the plums, onion, garlic, and spices with 2% salt (15 g), fill the jar, weigh it down, place it in a bowl, and let it ferment completely undisturbed. Do not open the clip-top lid during fermentation! (Of course, I can’t guarantee the quality—that is, the pressure tolerance—of your jars! In any case, nothing has exploded for me!) ▪︎Blending Day: When the ferment is ready (it smells pleasantly sour and has a slight fizz), pour the entire contents of the jar into a strainer and let it drain a bit. Be sure to save the brine! Fish out the star anise. Put the drained ferment into the blender. ▪︎Add 2 tsp mustard flour, 1 tsp ginger powder, 1/4 tsp cinnamon, 1/2 tsp allspice, a pinch of nutmeg, black pepper to taste, and 2 tbsp honey, then puree on the highest setting. If the mixture is too thick, add a little of the brine. ▪︎Then pour into clean screw-top jars and store in the refrigerator!