Instructions

• 1 - Prepare moss and leaves:
  If using dried moss, soak it in cold filtered water for 20 minutes to rehydrate and gently rinse. Rinse blueberry leaves and set aside.
• 2 - Make brine solution:
  Dissolve the salt and optional honey in filtered water to create your brine solution.
• 3 - Pack fermentation jar:
  In a clean fermentation jar, place moss, blueberry leaves, and optional juniper berries. Pour the brine over, ensuring all ingredients are submerged.
• 4 - Fermenting process:
  Seal jar with airlock or loose lid. Ferment at room temperature (18-22°C) away from sunlight for 7 days. Check daily to keep ingredients submerged.
• 5 - Final tasting and storage:
  Taste after 7 days. If tanginess is sufficient, move to refrigerator. If not, ferment up to additional 7 days. Serve chilled or room temperature.