I belong to quite a few fermenting groups online. It's where I get a lot of my ideas, inspiration, and support. Last year I started seeing blueberries fermented in honey, and I have to be honest: I was not totally on board.
In fact, this year, when it seemed everyone was trying it out, I still was not impressed.
But then an excess of blueberries changed my mind.
Blueberries fermenting in honey is probably one of the best ferments I've done this year. At least, it's the best ferment so far in the "new" category.
I took a pretty terrible video one morning BUT you can see the amazing bubblies doing their work.
The blueberries remain crispy, but get a bit sweeter than normal. The honey mixes with the blueberries and you get this amazing syrup that I drizzled onto my biscuits - but you can also use it in salad dressing or beverages.
Gently rinse your blueberries before putting them in your fermenting container. I don't know if you can tell, but I recycled a salsa container and used that. (After cleaning and sterilizing it, of course.)
After a layer or two of blueberries, grab a spoon and drizzle in the raw honey. It's much easier to get the mixture evenly spread if you layer the honey.
Continue layering with the blueberries and raw honey.
Do not fill all the way to the top! I mean, you can, of course, but it gets messy. Did you notice my jar in the video above was sitting inside another container? That's because the honey oozed out as it mixed with the blueberries. It was delicious, and a tasty treat every time I checked on my ferment, but I'd probably avoid losing so much next time.
Let the mixture sit out for about 3-5 days.
Taste as you go - the longer you leave the ferment out, the more alcoholic it becomes. Feel free to taste as you go. When you think they're perfect, stick them in the fridge for storage.
Just a warning: the blueberries will rise to the top. It's okay that they're not covered all the time - don't even both trying to submerge them with weights. I would push the ones on top down every morning, and that's it.