For an all-natural, probiotic drink with antioxidants and resveratrol (add the juice to water after done).
Thaw
(If using frozen berries which we do, to potentially reduce moldiness and contamination from scents etc. at the store.)
Weigh
Weigh the berries to see how much they weigh so you can add the right amount of salt.
Salt
(Add salt in the amount of 2% of the weight of the berries.) Sea salt or pink himalayan salt can have some advantages over “table salt” (not for the fermentation necessarily but for the NON addition of stuff.
Mix
Mix the salt and berries with a “sterilized” (pour boiling water over) metal or bamboo utensil.
Jar
Pour all berries and salt into a sterilized jar.
Weigh down
Add fermentation weights to the jar, put the jar lid on tightly. We love these weights
https://www.amazon.com/gp/product/B086WT2KTV/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
Get Your Set-up
Place jars in a baking pan in case they overflow with juice/brine while fermenting. Set jars/pans in a warm place (like the top of your refrigerator.) Wait a week. I usually pour about a tablespoon in 8 oz. of water and drink, refreshing and so helpful for gut, digestion, detox, body biome.
Warning
If you have any sign of mold growth, discard mixture. When done, mixture should smell good and slightly “winey,” not bad at all. DO NOT drink or use if mixture looks, smells, or tastes “off.”
