Easy Lacto Blueberries You Can Make At Home In A Jar

Lacto blueberries are a nice treat to have. They have a sweet, tart and salty taste to them. Perfect to eat as is on in a salad, garnish seafood and a topping for pork. The juices created from the process makes for a great base for a vinaigrette.

Here I made a killer blueberry and habanero hot sauce!

Ingredients:

2 pints blueberries

Fine sea salt calculated by weight

Tools needed:

Mixing bowl

Digital scale that weighs in grams

Small sauce cup or ramekin

Strainer

Mason jar with lid, wide mouth pint size or bigger

Fermentation weight or double bagged ziplock bag filled with water

Rubber spatula

How to make it:

***This process takes around 7 days to completely ferment the blueberries.

Wash blueberries, air dry on clean towel

Weigh blueberries and calculate 2% for a weight in fine sea salt we need.

***For example:  508 g blueberries x .02 = 10.16 g fine sea salt needed.

Gently toss blueberries in the mixing bowl to distribute the salt evenly.  It is important to evenly coat the blueberries with the salt so they ferment properly.   

Place blueberries in a wide mouth pint mason jar, making sure to get all of the salt from the bowl with your rubber spatula.

Place water filled ziplock bag over the top of the blueberries keeping slight, constant pressure on the berries. I like to double bag just in case there is any water leakage from the bag. Of course, water that is allowed to get into the berries will throw off the salt brine percentage. This will disrupt the fermentation unfavorably.

After day 3 or 4, you will see the liquid start to be released and will most likely cover the berries half way.  By day 7, the blueberries should be completely submerged.

Strain the berries and use as desired.  They’re perfectly good all by themselves, however, go great in a salad as a topping.  The juice can be used as a base for a vinaigrette or other sauces.   If you heat the juice, the probiotics will be destroyed.