FERMENTATION LENGTH: 7-10 days
Nutrition-packed fermented beets are a great addition to any meal. I love to julienne them for fermentation and then add them to my salads.
Place what you'll be using to flavor your beets in the bottom of a wide mouth pint (500 ml) jar, or jar size of your choosing.
Peel beets. Then, cut into shape desired: sliced, julienned, grated, cubed. I find grated or julienned beets absorb flavors the best and are tender when fermented.
Mix 1 tablespoon of salt with 2 cups of non-chlorinated water. Stir with a fork until somewhat dissolved. If there's some undissolved salt, don't worry, it will dissolve during fermentation.
POUR BRINE over beets letting it percolate down. Stop when brine is 1 inch from the top of the jar. Jostle the jar to get the brine between all the packed beets and add more brine, if necessary.
CAP. Screw lid on loosely allow any gases created by the fermentation process a way to escape. Or, use a fermentation lid of your choosing.
Place in a shallow bowl on your kitchen counter, out of direct sunlight to ferment until active bubbling stops, usually 7-10 days depending upon the temperature of your room Feel free to taste them. The beets are ready when bubbles have stopped rising to the surface, there is a slightly sour aroma and the beets taste tangy.
After 1 week, sample the beets to see if they have just the right taste. If you want them a bit more sour, continue to ferment them, checking their flavors every few days.
Add the fermentation length to your label and put in the refrigerator. Your fermented beets may be eaten immediately, but will increase in flavor with time and will keep for up to a year, though they lose color as the months go on.
Now for the best part. Fermented beets to top a salad, add to your cheese and cracker platter, alongside a meal, or straight from the jar. Don't forget to drink the brine. I sip a bit each time I use my fermented beets.
This recipe developed by Holly Howe of MakeSauerkraut! (https://www.makesauerkraut.com/)