Using a cheesecloth or Greek Yogurt Strainer, strain the whey from the yogurt.
Place the berries in a pint jar.
Combine the honey and salt with the whey.
Pour the whey mixture over the berries.
Top off any remaining space in the jar with chlorine-free water, making sure to leave about an inch of headspace.
Gently press the berries below the level of the water. A fermentation weight is useful to ensure that the berries stay below the honeyed brine.
Place a lid on the jar, screwing it down just lightly. Leave the jar out of direct sunlight, at room temperature for 24-48 hours. The berries will become more tart as the fermentation continues, but the faint taste of honey shines through.
Store in the refrigerator, if you do not eat them right away.
A powdered vegetable starter culture, such as Body Ecology or Caldwell’s, may be used if a vegan option is preferred. Combine 1/2 teaspoon of the starter with a small amount of water, and the salt and honey, and pour it over the berries. Top off any remaining space in the jar with chlorine-free water, leaving an inch of headspace above the liquid.