Vinegar-Preserved Sour Plums

Why people make these

Bro Niu used to dread plums — too sour, the kind that set your teeth on edge. But fresh plums have a short season, and steeping them in vinegar lets you keep them for the better part of a year. He recommends this vinegar-preserved version because plums are traditionally associated with promoting saliva, quenching thirst and helping digestion, and the vinegar-cured plums are traditionally used for things like chronic sore throat, mouth sores, gum trouble, minor sores, eczema and itchy skin — both eaten in moderation and used externally.

Who it suits / who should be cautious

• Suits people wanting a digestion-helping, saliva-promoting preserve, and as an external wash for itchy skin and eczema.
• Eat only in moderation — too much can be hard on the stomach.
• People with peptic ulcers or gastritis should not eat the plums.

Why these ingredients (the food-therapy logic)

• Plums (li zi): traditionally associated with promoting saliva, quenching thirst, easing food stagnation and lubricating the bowels.
• Rice vinegar (mi cu): preserves the plums and is traditionally used in such preparations to draw out and steady their qualities.

Ingredients (1 jar)

Ingredient	Amount	Notes
Fresh plums	~600 g (1 catty)	Greener plums work too
Rice vinegar	~600 g (1 catty)

Method

1. Remove the stems from the plums; wash with cooled boiled water and pat dry.
2. Place the plums in a clean glass jar.
3. Pour in the rice vinegar to cover.
4. Steep for 1 month before using.

Bro Niu’s tips

For itchy skin or eczema, crush 6–8 of the sour plums, simmer in water for 15 minutes, then dab the liquid on the affected area with cotton, 2–3 times a day. Store the jar in a cool cupboard; kept well, it lasts about a year, and the longer it steeps the better.

Community questions answered (selected)

• Q (Mrs. Butterfly): Can the vinegar-steeped plums be eaten, or only used as an external rub? Bro Niu: The sour plums can be eaten and are traditionally helpful for chronic pharyngitis, tonsillitis and minor sores — but don’t eat too many, as they can be hard on the stomach. People with ulcers or gastritis should avoid eating them.

• Q (Lam Lam Ma): Besides rubbing on eczema, how else can I use the plum vinegar day to day? Bro Niu: Take 1–2 teaspoons of the plum vinegar daily with warm water; it’s traditionally said to help the body absorb calcium.

• Q (Su Fei Mama): I saw greener plums at the market — same kind? And do I need to add sugar? Bro Niu: Green plums can be preserved the same way. Adding sugar is up to taste — add a little more if you like it sweet.

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Published October 4, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.