Fermented Blueberries with Mint

A lot of my extended family lives in Maine, where wild blueberries are a big part of the baking culture. I remember seeing the tiny Maine blueberries growing wild on the sides of hiking paths, where it would take some dedication to pick enough of them to fill a pint-sized container.  If you see professional harvests in Maine, they have these cool blueberry rakes that they use to collect the berries, which makes things much quicker.  I have relatives who will buy twenty pounds every year at peak season, where they will store them in their freezer to use in pancakes throughout the year.  

This recipe is worth sharing with friends who love blueberries and unique fermented flavors.  Consider using the finished product here on top of your morning oatmeal, with an extra drizzle of honey and heavy cream.  It also tastes delicious when served with some Greek yogurt and whatever fresh berries you have in the fridge.  

While lacto-fermented vegetables can last in your fridge for months, I was surprised to note how quickly certain fruits can turn into alcohol when fermented.  To avoid this, I usually stick to a shorter fermentation time, and I try to consume the finished product within a week or so of moving things to the fridge.  

Prep time: 20 minutes

Fermentation duration: Approximately 3-4 days.

Serves: 10

Note: You can adjust the quantity of honey or maple syrup in the recipe based on your personal preferences.  Consider serving these fermented blueberries on top of pancakes or waffles, with some Microplaned pecans (for this, use a Microplane or fine zester to finely grate your pecans into a pecan powder).  

You can use thawed frozen blueberries for a recipe like this, although note that the final fermented berries will be very soft, almost like a slightly sour blueberry compote.