Yes. I'm currently on my 7th and 8th experiments with wild ferments.

I even did something of a fond with my first attempt using a mason jar of fermented blueberries in a 3% salt brine combined with the stock leftover from a 5 pound roast that spent 4 hours on the smoker first and 6 more in a dutch oven. That yielded around 1000ml of hardwood smoky flavored beef stock that originally started with chicken stock and a beer with garlic/onion/pepper etc. The blueberries yielded around 600ml of a savory juice that was like a slightly fruity soy sauce. I reduced that entire mix down to ~600ml and have my first real sauce. It is something like a smokey fruity Worcestershire (garum like fish sauce) sauce.

I'm also working with cherries, and a bunch of variations on a spicy lemon garlic/ginger to explore this area.