Fermented Blueberry Basil
Serves:
Ingredients
17.5oz lightly crushed organic blueberries (Note: organic matters because of the natural yeast on skins needed for the fermentation.)
14oz raw honey (raw honey is needed for natural yeast)
14oz non-chlorinated water (spring water works best)
2% salt to the weight of the berries
1 Handful of ripped basil leaves
method
Weigh-out and combine all ingredients in a large bowl to thoroughly mix, then add to a large mason jar (note: if there’s too much liquid for the jar, you can just leave that out).
Close the lid and let rest in a cool, dark space for up to 2 weeks. Be sure to feel the lid for pressure after the first couple of days and lightly open to release the pressure once the fermentation begins.
After the fermentation is completed, you can use the brine in cocktails and food for garnish or blend it all to create a puree (which will need straining).
Store the brine in the fridge to ensure the fermentation stops, and it should keep infinitely.
