Description
Instructions
- Prep the Green Plums:
Start by washing 5 lbs of green plums (maesil) under cold running water. Let them dry completely in a cool place for a few hours. This step is crucial because any remaining water can cause mold during fermentation. While they dry, wash and dry a 5-liter glass jar with a tight lid. - Remove the Stems:
Use a toothpick or the tip of a steak knife to remove the stems from each plum. Then, dry them with a paper towel to ensure they’re completely moisture-free. - Layer the Plums and Sugar:
Place 1 lb of green plums at the bottom of the jar, then pour 2 cups of sugar over them, making sure they’re fully covered. Repeat the layering process with the remaining plums and sugar, creating about 5 layers. Make sure the last layer is fully covered with sugar to prevent mold. - Fermentation Time:
Seal the jar tightly, label it with the date, and store it in a cool, dark spot, like under the kitchen counter. After a couple of weeks, the sugar will begin to melt and form a syrup. Stir the mixture every few weeks to help the sugar dissolve completely and allow some air circulation. - Strain and Store:
After 3 months, strain the plums from the liquid and store the Maesilaek in the refrigerator. This prevents the seeds from releasing toxins into the liquid. However, if you prefer, you can let it ferment for up to a year—the toxins will neutralize over time, and the flavor will be even more intense!
Notes
How to Use Maesilaek
Maesilaek can be used in so many ways:
- As a salad dressing
- Marinade for meats or fish
- In braised dishes like chicken or fish
- Mixed with sparkling water for a refreshing drink
- Or even as a hot tea!
What to Do with Leftover Plums
Don’t toss those leftover plums after straining! You can:
- Reuse them to make maesil soju or maesil vinegar.
- Separate the seeds and make plum jam by adding more sugar.
- Eat them as snacks—they’re great for digestion!
