2 min read


maesil jangajji
slicing plums

This is our first year working with Wendy — a Korean-American grower who has spent the past 15 years organically cultivating maesil (Korean Plum) in the Mojave Desert, north of the San Bernardino Mountains. She grows four types of maesil — Chung, Hong, Bongo and Mokkael — swearing by the medicinal properties of their fermented plum extract.

She also enjoys making Maesil Jangajji — translated as plum pickle in Korean — from the young green fruit. She serves it as a ‘banchan’, or, a Korean side dish or small plate, eaten with cooked rice.

This recipe calls for Chung Maesil in their early, green phase. Hyper seasonal, their arrival is eagerly anticipated every year. Wendy will make 10lb batches at a time and even so, it always runs out quickly and the wait for next season’s pickled plum begins.

Ume Plums (Japanese plums) can be used as a substitute however, this Korean recipe is specifically built around the Chung variety.

Plum pickle


500g Chung Maesil (unripe Korean plum) - can substitute unripe Ume plum. Fruit should be fresh and green.
400g Sugar

A glass or ceramic vessel, cleaned and santized


1. Thoroughly wash fruit and clean stem end. Dry overnight.

2. Cut maesil away from the pit in wedges. Avoid bruised or scarred areas of the skin or flesh. (Wendy also gently pounds the maesil with a rubber mallet to break flesh away and then pulls off the remainder by hand/with a knife and roughly chops — an optional, more rustic approach).

3. Mix in sugar, reserving some to pour on top to finish.

4. Add maesil/sugar mixture to clean vessel.

5. Leave in a cool, dry place for at least 3-4 weeks.

6. After fermentation, strain pickled maesil from the juice. (This juice can be added to a batch of maesil extract if you have one already fermenting).

7. Enjoy plain or add Korean chile paste (Gochujang), sesame, soy, etc to taste.

Final results should be satisfyingly crunchy. Lasts up to 6 months refrigerated. If adding chile paste or other ingredients, eat within 2-3 weeks.


See all

We exist to fix the food system.

People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.

By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.

Now is the time for action. Join the food system revolution.

Footer icon

Go beyond four seasons

Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavor at every stage.


location pin icon

Know where your food comes from

We know the name of the person behind everything we source. Recognize their growing artistry to find out exactly where your food comes from (and why that matters).


flower type shape vector image

Make your diet diverse

Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavors.


Get our seasonal updates straight to your inbox

United States

© 2024 Natoora Ltd.