Fermented Blueberries

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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.

Pancake Mix-Up Muffins

Let’s be honest, it’s not just homesteaders that lead super busy lives. Something else to be honest about, sometimes everyone needs a shortcut in the kitchen to make ‘those’ days just a bit easier.

            I don’t know about you, but I am that person who has been known to whip up a from scratch pie crust to make “pop tarts” at 9pm… but I’d be lying if I said we make EVERYTHING from scratch. In fact, one of my biggest kitchen hacks involves pancake mix! I know I could make my own in large batches. But y’all, ya girl is tired, I’ve been there & done that, and currently it’s not a part of our daily routine. I buy pancake mix in bulk because it’s just so dang versatile.

            This time of year, blueberry season, we like to make muffins. Now muffins aren’t necessarily difficult to make, but blueberry season is also planting season. To save time & fill bellies, we like to use pancake mix to make muffins just that much easier. Often I’ll measure all the wet ingredients in one cup while Lucas measures out the mix and sugar. I’ve tried this with several different mixes & all have turned out fine. When the batter is all mixed you want it to be thick but not dry. Try to let it sit for at least 15 minutes after mixed for all the flour to absorb the liquid & for it to work its leavening magic.