INGREDIENTS NEEDED:
FRESH BLUEBERRIES (can use frozen, but let thaw first)
NON-IONIZED SALT
To make them, grab a scale and a bowl. Measure your blueberries in grams, then multiply the weight by 2% to get the amount of salt needed. Cover the blueberries in salt, transfer them to a jar, weigh down with a water filled plastic bag or weight. Seal the jar and store it at room temp. Remember to open the jar daily to release the gases. Taste as you go, fermenting from 4 days up to a week. When ready, strain from the liquid and enjoy. Store the berries in an airtight container for up to a week.
ITEMS I USE:
Coconut Bowl and Wooden Spoons Set: https://amzn.to/4jrxR1M
Digital Kitchen Scale: https://amzn.to/4h7Vf2T
Fermentation Kit: https://amzn.to/3PNs6xJ
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🤔 interesting never heard of
im sooo scared of hurting myself doing these things 3:
What did you use for the weight?
Would love to try these.
Possible silly question but can this be done in a super humid/hot climate?
FYI: fermented foods are nor good for anyone with histamine issues.
What if I’m concerned about the heavy metals in salt? Will they get multiplied with the fermentation process?
Thank you for including the math for salt
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I havent seen this anywhere before. I need to try it!
Can we do that to any fruit??