Plum Extract

  • Servings: 1 year's supply, bottled
  • Difficulty: Intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 5 lbs of Asian plums (also called Ume plums)
  • 5 1/2 pounds of organic brown sugar
  • Large jar or container with lid
  • Bottle with cap for storage


1. Remove all stems, wash and drain the plums thoroughly.

2. After washing, lay out plums to dry thoroughly overnight.

3. Perforate each plum several times with a needle or fine fork.

4. In a large jar or container, alternate layers of plums and brown sugar.

5. Cover the top layer of plums with sugar.

6. Let set for 100 days, occasionally shaking the jar to mix the plums and sugar.

7. Over 100 days, the plums will breakdown and liquefy.

8. At the end of 100 days, drain out the liquid and discard remaining skins and seeds so only the liquid is left.

9. Store in a bottle for easy dispensing in refrigerator for use throughout the year in Korean cooking.

Plum extract can be used to season and enhance the flavor of marinades and a number of dishes, including stir fry. It can also be mixed with hot water for tea.

Note: 100 days for fermentation

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