After agitation , the beets will become more tender than when eaten raw , though will still retain a prissy crunchiness . Reminiscent of a canned pickled beet , these turn beets rescue the healthy - venter benefits ofprobiotics .
Yield : 1 quart
Ingredients
Preparation
Gently scrub beetroot neat of any shite , but do not flake off . The bacterium naturally present in the skin aid in the cognitive operation of fermentation .
bring down the ends of the Beta vulgaris off . Cut beets into undifferentiated size of it , about 1/2- or 1 - inch cubes . The welfare of disregard them in corresponding - size pieces is that they will ferment evenly .
add together the clove ( and optional honey and cinnamon stick ) to the bottom of the jolt . Then fulfill jounce with common beet chunk , leave 2 inches of headspace ( room from the beetroot to the flange of the jar ) .
Once the jounce is filled , immix up the brine . Pour the seawater over the beets until they are completely overwhelm by at least 1/4 column inch of saltwater . If you have a small fermentation jar weight , contribute it to the jarful to hold down the common beet under the seawater .
Remove any modest pieces of food that drift up to the top of the saltwater , as produce above the seawater will increase the risk of the ferment spoiling . pass over off the brim of the shock with a sporty dampened towel .
Finally , add the canning jar lid and tightly screw on the ring .
Read more : You ca n’t beat beets , a tasty , three - season crop .
Fermentation
This is a two - week zymolysis . unrest at elbow room temperature , ideally between 60 to 75 degrees F ( 15 to 23 degrees C ) , and keep out of direct sun .
Check on the ferment daily to make certain the brine is get across all the produce . If the garden truck has drift above the brine layer , use a clean utensil to crusade it back below the saltwater .
Burp the jounce daily . Unscrew the lid briefly and reduce it back on to provide any built - up gas to loose ( and forefend potential shock breakage or the ferment from overflowing ) .
After 1 week , taste exam a chunk of common beet to see if it has a sour , tangy fermented flavor or if it still tastes like common beet in the naked form . If it still tastes too raw , allow it to ferment another few days and smack examination again .
Likely this will take two weeks to ferment , though it is rightfully up to your personal flavor preference to determine when it ’s “ done . ” Once the tempestuousness get to an ideal flavor , transfer the jar into the icebox , with the brine and all .
Fermentation does not stop once the ferment is transferred to the refrigerator , however it does slow the process way down . The perceptiveness and grain will continue to change , therefore this ferment is best savor within six calendar month .
Read more : These five supplies will get you quick to start sour at habitation .
Side Notes
If you do not have a Methedrine jounce weight , you may improvise by using an well obliterable low nutrient - class glass dish that match inside the jar . Or , if you have a smaller glass canning jar that can fit into the oral cavity of the jounce you are ferment with , you may also expend that to keep the green goods push under the brine .
Here are a few room to enjoy your fermented beets .
Do n’t forget to drink the beet seawater after eating the fermented beetroot . The saltwater is chockfull of wellness benefit .
This recipe has been adapted fromCan It & Ferment Itby Stephanie Thurow with permission from Skyhorse Publishing , Inc.
