Lacto Fermented Blueberries // Noma Guide to Fermentation

Pick blueberries from wild berry bushes or use organic store-bought blueberries.

Weigh out 1 kilogram of blueberries and 15 grams of salt (2% of the weight of blueberries).

Mix the salt with the blueberries in a separate bowl until combined.

Pour the mixture into a clean jar and add a weight on top using a water bag to displace oxygen.

Remove the rubber gasket from the jar to allow carbon dioxide to escape during fermentation.

Store the jar at room temperature, ideally around 70-82 degrees Fahrenheit, away from direct sunlight.

Check the blueberries daily for taste and fermentation progress, typically around 5-6 days.

Once desired sourness is reached, strain the blueberries and juice into a jar for storage.

Cap the jar and store in the fridge to stop fermentation, or freeze for longer storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary