Blueberries are reputed to be super good for us. It’s currently blueberry season here in North Florida so we have an abundance of fresh blueberries at our disposal. While testing ways to use & preserve the pounds upon pounds of these delicious little berries we find ourselves with, I thought about fermenting them.
After doing a bit of research I decided using salt to lacto ferment about a pint (310 grams to be exact) of blueberries we had picked 4 days prior. While not sure how salty blueberries would turn out over time, NOW would be the time to try it since we have a good 4 pounds left and plenty to come since season has just begun.
There’s tons of info out there on these little effervescent flavor bombs. We’re hardly the first to think of this. In fact, the science has shown fermented blueberries may have some anti-inflammatory & immunomodulatory properties (PMID: 33946303). They also might have some antihypertensive properties (PMID: 25194632).
This is a pretty straightforward recipe. The most important things you will need are some basic math skills or a calculator, a kitchen scale & clean, additive free salt (see the note in the recipe).
While we are still trying to figure out our favorite way of enjoying these blueberries , we can say coated in honey over brie & muddled in a cocktail/mocktail are both excellent. Please leave a comment and let us know your favorite way to use these once you try this.
Piney Oaks Homestead 
