Name: Raw Fermented Beets
Prep time: 30 min
Total time: 30 min
Ingredients: 2 pounds beets, peeled and cut into chunks; 4 cloves cloves garlic, peeled; 6 peppercorns; 2 bay leaves; 3 cups water, boiled and cooled; 1 tablespoon salt

The health benefits of fermented foods are well established, and they're tasty to boot! If you're lucky enough to have a bumper crop of beets, try this easy recipe. Once beets are fermented, store in the refrigerator for up to 3 months.

Raw Fermented Beets

beets,

cloves garlic, peeled

peppercorns

bay leaves

salt

Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.


Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.


Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.


I like these a lot and they ARE easy! The only trick is using the right kind of beets. Detroit reds hold their color well but I think chioggia beets should only be eaten young and raw or they fade to gray and become less visually appealing. If you’ve let your chioggias get big and old and lose their color, you can still ferment them. They’ll taste fine but not be beautiful jewels on your plate.

Fermented beets are healthy and easy to make at home. Watch how!

Raw Fermented Beets

Prep Time: 30 minutes

Total: 30 minutes

Servings: 2

Cost: $5.42 /serving

Author : Magpie

Ingredients

Instructions

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