Sour, salty Chinese preserved plums are the cure for what ails you.
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Whenever I begged for candy while growing up, my grandmother would offer me a wrapped preserved plum from the stash in her purse instead. Or if we were at her house, she’d retrieve one of the dried varieties from the plastic pouches cinched tight with rubber bands that lined her pantry shelves. I loved them so much that I’d almost forget about the chocolate I’d been craving.
Sour and salty and sometimes sweet, preserved plums pack a wallop of pucker-inducing flavor. The most basic iterations contain just salt and sugar, while other varieties are marinated with top notes of licorice, cloves, and citrus. They come in two forms: The
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