I've begun a batch of lactofermented blueberries, following the recipe in The Noma Guide To Fermentation. I mixed the salt and blueberries, and poured them into jar, where they've been sitting for a little over a couple days under a weight.
But, the blueberries have hardly released enough liquid to cover the batch. My experience with pickles tells me to submerge the cukes under brine, lest they spoil.
I'm obviously a beginner here. This strikes me as being unsafe; I picked out one blueberry at the top that already went moldy.
Should the blueberries be submerged?