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Start by washing and rinsing a glass jar with a tight-fitting lid that can hold all the sloes without any extra space. This will help create the right environment for fermentation.
It's not necessary to sterilize the jar since the conditions will only support the growth of Lactobacillus, but make sure to rinse out any detergent.
Weigh the sloes, then calculate the amount of fine sea or rock salt needed, which should be 5% of the weight of the sloes. For instance, if you have 100 grams of sloes, you will need 5 grams of salt. Avoid using standard table salt due to its additives.
Begin layering the sloes in the jar by adding about a quarter of them, followed by a quarter of the salt. Secure the lid and gently invert the jar a couple of times to mix the salt evenly.
Continue this process by adding another quarter of sloes and salt, inverting the jar again. Repeat until the jar is filled with all the sloes and salt.
Once filled, close the lid tightly, label the jar with the date, and store it in a cupboard or on a shelf away from direct sunlight. It's advisable to place the jar on a plate to catch any liquid that may seep out.
Invert the jar a couple of times each day to ensure the salt remains evenly distributed over the sloes.
After a few days, you will notice a purple liquid forming, which is the water being drawn out of the sloes through osmosis.
After four to five days, open the jar and taste one or two sloes. If the flavor is to your liking, transfer the jar to the fridge to halt the fermentation process. If not, allow them to ferment longer until the desired flavor is achieved.