Thoughts on Lactofermented Fuyu and Plums

Pizza with lactofermented plums and fuyu When the folks at Noma published their guide to fermentation, besides the grasshopper garum, the ferment everyone seemed to be talking about was the lactofermented plums. I’m not sure if it was due to the simplicity of the recipe, because the Amazon preview contained enough information to try it, because of how good the result is, or simply because René Redezepi specifically mentioned lacto plums in many of his press appearances.