Fermented Berries

From the Vitality Food Feature ‘Preserve Your Harvest the Old Fashioned Way‘.

These make delicious topping for yogurt, ice-cream and breakfast cereals. You can use any berry in season, keeping in mind wild or garden berries work better than commercial produce. I use fresh picked wild blueberries and I use whey to cut down on needed measure of salt. You’ll need 2 (250 ml) jars.


  • 2 tablespoons whey
  • 1/4 teaspoon sea salt
  • 2 tablespoons unpasteurized honey
  • water

1) To make 2 (250 ml) jars, put berries in jar about 3/4 full.

2) Squish them slightly with a wooden spoon.

3) Mix together whey, sea salt and honey in a cup.

4) Pour over the berries and add enough water to cover, leaving 1/2 inch head space.

5) Put on lid and leave at room temperature 2 to 3 days.

6) Store in fridge or cold place and they’ll save for months.


Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

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