Yesterday we went to pick them up from a native tree in a park nearby, so they're basically organic wild crafted since the tree is totally abandoned to itself. It's been some sort of homeschooling practice with my son, so that he can learn how to prepare food he likes by himself.
Today we started carefully washing and selecting the plums, one by one... Every batch of washed plums needs to be well dried before getting in contact with salt.
This time I was lucky enough to find a perfect container for this purpose. A quite big barrel that my father used to make salty olives with. It's been unused for many years now.
Many plums are set aside when they're damaged, even for a tiny little crack spot on the skin. They're firm and sour in a pleasant way when eaten raw, but they are do not get much sweeter at all. We've been very picky in this job.
As soon as all the good plums have entered the barrel... it's time to put it all on a scale. The net weight is just a bit more than 10 kilograms, 4 of which it's sea salt.
All our best wishes are packed in together for the next month. Then the next process will kick in, when the plums will be taken out, dried and mixed again. Hold on and wait till you see...