Main image alt text: picture of processed fermented blueberries in random dishes and pans.
I was going to use the blueberries. They tasted interesting. I started them on 2/23 and today is 3/23. After processing I tried to strain them. The resulting material has no flavor, but the juice is unique and savory. However, it does not taste like blueberries it has a unique and interesting flavor.
Pico de Gallo, was exactly the opposite. It also has a weird unique savory but more spicy flavor. After straining it, the juice has no flavor, but the solid materials are much stronger and interesting.
Further experimentation is required. I am posting to tap into the experience pool here to gain any insight possible.
Did you try reducing down the blueberry juice? If it’s a savory flavor like you say, I’d be interested to know what properties it might have as a sauce.
More specifically, I’m curious how it’d be in three ways: one test group cooked down on its own with no additives, a second one simply used to deglaze a fond and made into a pan sauce that way, and then a third made into the same pan sauce, but then mounted with butter.
Hah, who knows? Maybe you could make a roux and try it as a gravy. Oh, or maybe, if you season it right, you could make it into like a sweet/savory/spicy chicken wing sauce?
You’ve definitely got some possibilities!