Fermented Blueberries

Step 1

Wash and rinse the blueberries you will be using tNote oroughly, removing any debris or stems.

Step 2

Weigh the blueberries using a kitchen scale using grams, noting the weight on a piece of scrap paper.

Step 3

Calculate the amount of salt needed by multiplying the weight of the blueberries by 2% (or 3% if you prefer). This will give you the amount of salt needed in grams. Note the amount on a piece of paper.

Step 4

Weigh out the amount of salt required and add it to the bowl of blueberries. Stir gently to combine the blueberries and salt.

Step 5

Add the blueberries to a jar that can accomodate them (they will be squished slightly, so a 4 cup quart jar should be able to fit 5 cups of blueberries).

Step 6

Press the blueberries down gently into the jar, releasing some of the juices, but it's not your goal to do so.

Step 7

Add in starter culture (if using, see notes*) and shake the jar gently to distribute.

Step 8

Weigh down the blueberries with a fermentation weight, 4oz canning jar filled with water, OR a freezer bag filled with water.

Step 9

Top the jar with a fermentation lid (pickle pipe or airlock) if available, or a regular lid if not. If using a regular lid, be sure to "burp" the jar by opening it every day or so. This helps release any excess gasses in the jar.

Step 10

Place the jar at room temperature and ferment for 4-8 days, or until bubbly, active, mostly sour, but still slightly sweet. This will take less time in homes that are warm (80ºF or higher) and more time in cooler homes (70ºF and below).

Step 11

Once the blueberries have fermented to your liking, drain them of their juice and store in the fridge for 2-3 days (or up to a week if you don't mind the stronger flavor). You can also freeze in small portions for up to 2 months.