Vinegar-Preserved Sour Plums

Why people make these

Nourilo used to dread plums — too sour, the kind that set your teeth on edge. But fresh plums have a short season, and steeping them in vinegar lets you keep them for the better part of a year. He recommends this vinegar-preserved version because plums are traditionally associated with promoting saliva, quenching thirst and helping digestion, and the vinegar-cured plums are traditionally used for things like chronic sore throat, mouth sores, gum trouble, minor sores, eczema and itchy skin — both eaten in moderation and used externally.

Method

1. Remove the stems from the plums; wash with cooled boiled water and pat dry.
2. Place the plums in a clean glass jar.
3. Pour in the rice vinegar to cover.
4. Steep for 1 month before using.

Nourilo’s Tips

For itchy skin or eczema, crush 6–8 of the sour plums, simmer in water for 15 minutes, then dab the liquid on the affected area with cotton, 2–3 times a day. Store the jar in a cool cupboard; kept well, it lasts about a year, and the longer it steeps the better.