yay!!! Honestly I think they’ll keep a year or more, if you occationally check and remove excess brine every month or so.

Yes!!

That’s great that your fruit didn’t get mushy in the brine, I’ve honestly never tried storing the fermented fruit in the brine to test it, because I’m always eager to use the brine to make delicious kombucha. 🙂 While veggies NEED the brine to keep well in the fridge, fermented fruit does not. I have 1-yr-old fermented blueberries still in my fridge that I’m still enjoying immensely. They keep very well.

I have made your fermented blueberries and used the same recipe to make blackberries. I love them both. But somehow I missed the memo about storing the fruits and brine separately. They haven’t gotten mushy. I always heard you should make sure it’s under the brine even in the fridge. I might have to try leaving it out of the brine so I can reuse my weights.😁

I keep the blueb brine separate but keep a few tablespoons bottom of blueberry jar. I haven’t found the refrigerated blueb’s soggy. Then again I’m basically making blueb ferment in 7-10 days.

hmmmm I don’t know if I would… but on the other hand it could be fine… But I’m confused why you have brine at all? I always drain my fermented fruit before storing it away in the fridge. Did you store your blueberries in the brine?? Were they super mushy? Just curious.