The salty taste is a bit weird in combo with the taste of the blackberry, but you get quite a good fruity note (though mellowed a lot). Also there's the funky acidity, but it could have gone longer.
The only thing that's bugging me a bit, are the seeds of the blackberry. Fruits with fewer seeds would be better, I guess. I may strain the berries and use the fruit pulp in a sauce or something like this.
I'm hooked now, may try something else in the future.
So, an update on my fruit-fermetation-experiment: I opened the containers yesterday, sadly two of them went bad. But one of them made it!
Visually you can't really tell. The smell is most important I guess. One of the bad ones smelled wine-y (1), this one also popped open and stained the board. The other one smelled just like rot (2). The good one (3) smelled acidic and fruity, quite pleasant.
Also foraged some blackberries today and prepared them for a lacto-ferment experiment ( Inspired by @tickfoot ).
I never fermented fruits before, so I'm excited to try it out!
I have a searching-for list on my permapeople profile as well, but I'm open for everything. Maybe you can provide a list of the seeds you have.
a lil human, gardener, solarpunk, webdev, blossoming infosec student, maybe an artist ... a dreamy soul 🌼