A plum pickled in summer at the peak of its maturity, dried and kept until today from Fäviken: 4015 Days, Beginning to End (page 168) by Magnus Nilsson

  • plums
  • butter
  • Show all ingredients...

  • EYB Comments

    Allow plums to dry for 5 to 7 days, and to ferment for several days. Uses the book's "Very fresh cottage cheese made from very good milk."

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  • Eat Your Books

    Allow plums to dry for 5 to 7 days, and to ferment for several days. Uses the book's "Very fresh cottage cheese made from very good milk."

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