Savory Plums with Garlic and Ginger
Plums provide fiber along with natural sugars, so a modest portion matters on keto. Garlic, ginger, and rice vinegar create a savory, tart flavor without a sweet sauce. Keep this condiment refrigerated and serve it with meat or in salads.
Wash the plums (300 g), remove the stones, and quarter them. Slice the garlic (30 g) thinly and cut the fresh ginger (10 g) into fine strips.
In a separate bowl, mix the water (200 g), dry white wine (50 g), rice vinegar (50 g), sea salt (10 g), and sunflower oil (10 g) until the salt dissolves.
Pack the plums, garlic, and ginger into clean jars with a combined capacity of at least 750 ml, pressing them down gently. Pour in the liquid, leaving 3–4 mm at the top, and close the lids only finger-tight.
Set the sous-vide water bath to 63°C and run it for 90 minutes. Carefully remove the jars, tighten the lids, and let them stand until cool. A vacuum seal does not make this a safe room-temperature preserve.
Once cool, chill the jars in the refrigerator for at least 60 minutes and keep them refrigerated. Serve small portions with duck, pork, or poultry, or add them to a cheese salad; the plums’ natural carbohydrates remain in each serving.
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