fermentation, pure basicsRayne KuntzSage plant cuisineFermented blueberries, Fermented fruits, water kefir ferment, Kombucha ferment, kombucha fermented tea, fermentation, basic fermentation, small batch fermentingComment

Fermented blueberries

fermentation, pure basicsRayne KuntzSage plant cuisineFermented blueberries, Fermented fruits, water kefir ferment, Kombucha ferment, kombucha fermented tea, fermentation, basic fermentation, small batch fermentingComment
Fermented blueberries

Fermented blueberries

My favourite kombucha is blueberry. When I get a few whole berries in my glass, it’s a nice treat. Since I enjoy them so much, I thought I would try fermenting just the berries and use them as an alternative to jam and syrup.

Yields: 1 cup

Ingredients

2 cups blueberries – fresh or frozen

1 tablespoon organic cane sugar

¼ cup water kefir or kombucha – first ferment

¼ to ½ cup non-chlorinated water[i]

Steps

Pour water kefir, ¼ cup of water (reserve remaining water) and sugar in large wide mouth mason jar. Stir to dissolve the sugar. Don’t use a metal instrument, it can adversely impact the ferment. Add the blueberries. Put a weight on top of the berries or fill a small plastic bag with water and place on the top of the jar to keep the berries submerged to prevent bad bacteria growth. Add additional water if needed. I use an airlock lid, but the jar can also be covered with cheese cloth or a tea towel and secured with an elastic. Place in a warm dark place for 2 or 3 days. Put the jar on a small plate to catch any overflow during fermenting.  

After a few days, taste the berries. If you like the flavour, put a lid on the jar and place them in the fridge to slow the fermentation process. They can be enjoyed for several weeks.

click to download recipe

[i] It is important to use non-chlorinated water while fermenting – the chlorine inhibits good bacteria growth which is needed for fermenting.