Why I chose to do fermented blueberries..
Well, I am loving the flavour of the fermented peaches I made last week so much I thought I would ferment something in season (as the peaches were $16 a kilo!!).
Blueberries are perfect at this time of the year, in season and cheap cheap cheap!
Ferment them and you have a healthy low GI, fermented treat with lots of good bacteria and food that is going to help you with boosting your immunity and digestion!
Plus the beautiful sweet and sour tang is only amplified when these babies are fermented so make a wonderful eating experience!
Use as a spread on toast, in desserts, as a cereal topper. Make a jam from it. A nice condiment to have on your mains too.
Give this one a go, so easy!
1T raw honey
1 probiotic capsule (lactobacillus acidophilus)
1/4t pink salt or sea salt
In a bowl add the blueberries, honey, probiotic capsule (break open), salt, and stir to combine.
Then transfer to a wide mouth mason jar, pack down fairly tightly. Use a glass fermentation weight to pop in at the top if you have one.
Gently pour in the filtered water so it covers the ingredients and ends at the shoulder of the jar.
Seal up the jar, and ferment for 1-2 days or longer. Once you see bubbles forming, it’s ready to transfer to the fridge. Will keep in the fridge for 1-2 months.
Find me on Instagram @therawfoodkitchen
Ready for fail safe ferments? Grab The Complete Fermentation Starter Kit here.