Fermented Blueberries, Raspberries, Blackberries

by Cat, Dec 2013

See also: 1. Fermented Cranberry Relish; 2. Peach Chutney3. Tropical Fruit Chutney

Includes: 1. Fermented Blueberries, Raspberries, Blackberries, or Mixture; 2. Fermented Berry Relish or Compote, with Nuts and Spices;

After the great success of my Fermented Cranberry Relish, I was wondering what I’d do when I’ve used it up and I can’t get more cranberries until next Holiday season. Then I remembered that blueberries are closely related to cranberries, so perhaps they could be used instead. Plus my friend Shelli grows wonderful blueberries locally. I found a recipe on OhLardy blog (1) that assures me I can ferment these berries, as well as boysenberries, raspberries and blackberries, but NOT strawberries. I can do just one type of berry, or I can mix them up.

I will need less sweetener with these sweet berries, than is required for the tart cranberries. And I can use some freshly squeezed orange or lemon juice in place of some of the water. Can also add grated zest.

Here are some other recipes to check out (other sites):

  • Old Fashioned Blueberry-Basil Preserves recipe (2)
  • Learning with Herbs, Blueberry Soda recipe (3)
  • The Elliott Homestead, Lacto-Fermented Fruit Kvass (4)
  • SheSourceful Fermented Blueberry Chutney recipe (5)

Fermented Blueberries, Raspberries, Blackberries or Mixture

This is based on the OhLardy! recipe for Fermented Berries, and does not include the nuts and citrus from the cranberry relish recipe. It’s just berries.

Ingredients & Equipment:

  • 2 cups individual or mixed berries: any berries except strawberries
  • 2 Tbsp Rapadura sugar or other Organic sugar (I don’t recommend agave nectar)
  • 2 – 4 Tbsp liquid from another lacto-fermentation product (or ½ tsp culture starter mixed with a few Tbsp water)
  • ¼ tsp Unrefined sea salt
  • filtered water
  • wide mouth pint Mason or Pickl-it jar
  • measuring cup or small bowl
  • pounder, potato masher, wooden spoon or your fist

Method:

  1. Put the berries into mason jar.
  2. Push them down a bit – I use my mini potato masher
  3. Mix whey (or starter culture with a few tbsp water), sweetener, and a pinch of salt in measuring cup, stirring to dissolve as much as possible, then add to berries.
  4. Fill jar with filtered water, leaving 1 inch head space.
  5. Press down (I use my mini potato masher) to be sure liquid has filled all the air spaces; if some air bubbles are stubborn, run a butter knife blade around the inside of the glass to break up the air bubbles (same trick used when canning fruits) and press down again.
  6. Cover tightly and leave at room temp for 1-2 days. the warmer the room, the less time, but 48 hours is max to avoid alcohol production.
  7. Store in the refrigerator.  Use within 2 months.

Fermented Berry Relish or Compote, with Nuts and Spices

This is based on the above recipe for Fermented Berries, but adds nuts, citrus and spices from my cranberry relish recipe. You could also add golden raisins and some type of chile to make more of a chutney (see my recipe for Chutney (Lacto-Fermented Fruit, Veg, Nuts and Spices).

I love the berry & nut combination in the relish, so I’d like to try the following combos:

  • 2 cups blueberries, ⅓ cup pecans and ⅛ – ¼ tsp cinnamon or cardamom, with 2 – 4 Tbsp whey, 2 Tbsp Rapadura and ¼ tsp Unrefined sea salt. Lemon juice and zest would also be good with this combo.
  • 2 cups raspberries, ⅓ cup almonds, ⅛ – ¼ tsp allspice or cinnamon, and 1 – 2 tsp grated fresh ginger, with 2 – 4 Tbsp whey, 2 Tbsp Rapadura and ¼ tsp Unrefined sea salt

Ingredients & Equipment:

Same as for above recipe, plus:

  • ⅓ cup chopped pecans or almonds (optional)
  • ½ tsp lemon zest or 2 – 3 tsp orange zest
  • 1 Tbsp freshly squeezed lemon or orange juice (optional)
  • Spices of your choosing (see suggestions above)

Method:

  1. Make as for above recipe, adding zest and spices to the berry mixture, and using the lemon or orange juice for part of the water.
  2. Cover tightly and leave at room temp for 1-2 days. the warmer the room, the less time, but 48 hours is max to avoid alcohol production.
  3. Store in the refrigerator.  Use within 2 months.

References:

  1. OhLardy! Fermented Berries recipe: ohlardy.com/lactofermented-berries
  2. Katy She Cooks, Old Fashioned Blueberry-Basil Preserves recipe: katymcarter.com/2012/07/old-fashioned-blueberry-basil-preserves
  3. Learning with Herbs, Blueberry Soda recipe: learningherbs.com/soda_recipe.html
  4. The Elliott Homestead, Lacto-Fermented Fruit Kvass recipe: theelliotthomestead.com/2012/01/lacto-fermented-fruit-kvass
  5. SheSourceful Fermented Blueberry Chutney recipe shesourceful.com/2012/06/14/recipe-fermented-blueberry-chutney-2

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