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Lacto-Fermented Blueberries


  • Vacuum Sealer Bag


  • Blueberries
  • Water
  • Salt


  • Clean blueberries and weigh in grams. Multiply weight of blueberries by .03 to calculate how many grams of salt is needed.
  • Place blueberries and salt in a vacuum sealable bag and shake well to distribute the salt. Carefully spread berries out then remove air and seal bag.
  • Store at room temperature and allow the bag to become fully pressured/puffed up (3-10 days). At that point, they’re ready. Transfer to jar and refrigerate. Use within a month for best flavor (they become sourer with age).