Fermented Fruit

Fermented blueberries are a delicious and healthy way to get probiotics. Depending on the method you use will depend on the flavor. Try method 2 for a sweeter ferment or method 1 for a sweet and salty version.

Course Fermented Foods

Cuisine American

Keyword fermented fruit

Prep Time 5

Additional Time 3

Total Time 3 5

Servings

Calories 56kcal

Author Lisa Bass

Ingredients

Method 1: Salt Brine

Salt - Use non-iodized salt when fermenting.
Blueberries

Method 2:

2 cups blueberries
6 tablespoons kombucha or whey or water kefir liquid
3/4 teaspoon good quality salt
6 tablespoons organic cane sugar
9 tablespoons filtered water

Instructions

Method 1: Salt Brine

You will need 2% salt to have a successful fermentation. Weigh blueberries in grams to determine how many grams of salt you need.
Example: if you have 300 grams of blueberries, you’ll need to add 6 grams of salt. To get this number, I calculated 300 (g) x 0.02 = 6g.
Add blueberries to a bowl and sprinkle salt over. Mix.
Pour into a jar and add a weight.
Place a lid on the jar and seal it loosely, because this mixture will bubble and the air bubbles will need to escape.
After 24 hours, start to taste your ferment every day until it is the perfect level of fermentation for you.
For this method, it typically takes anywhere from three to seven days, depending on the storage temperature for the jar.

Method 2: Sugar Brine Solution

Heat water slightly.
In a jar, add sugar and salt. Pour in warm water and stir to dissolve. Allow to cool.
Once the water is cool, add remaining ingredients.
Weigh down fruit with a fermentation weight. All the fruit must stay below the brine.
Add a loose lid on the jar or use a pickle pipe to allow the gasses to release. After 24 hours, taste every day until your ferment reaches the desired taste.

Notes

For quality of ingredients, you will want to choose non-iodized salt, filtered water, and organic fruit when fermenting.
You can also use frozen blueberries, but the blueberries melt down into a more mashed up/syrupy consistency.
Fruit ferments quicker than vegetables. Make sure to test it every day after 24-48 hours, because it can cross the threshold into alcohol quickly.
With fruit fermentations, it is best if they have a jump starter culture like the whey, water kefir, or kombucha, so they will ferment quickly and not turn into alcohol.
Make these recipes in small batches, because they will not last more than a few weeks in the fridge.

Nutrition