Recipe: Sour Beets
Summary: I was at the farmers’ market here in San Diego yesterday, and noticed the beets have gotten smaller. Soon they’ll be gone altogether for the summer and fall. This recipe offers a fine way to keep eating your beets well throughout the summer months.
- 3 lbs Beets
- 2.5 tablespoons sea salt or pickling salt
- 1-2 each carrots
- 1-2 each peppers (as hot as you like)
- 2 teaspoons Carraway seeds
- V-slicer or mandoline such as the Benriner mandoline slicer (one of a fermenter’s best friends!)
- Glass or food-grade plastic jar, 1/2 to 1 gallon
- Kitchen tongs
- Remove greens from beets, leaving about an inch of stalk. (Use in another recipe or compost!)
- Scrub beets well (they live in the ground after all).
- Shred, grate or julienne the beets using a v-slicer, mandoline, box grater, or knife to the desired thickness. I used the ‘medium’ attachment on my Benriner, to get 1/4″ slices. Use your finger guard or a kevlar-glove to protect your fingers! (they don’t add anything to the recipe and are much more useful attached to your hands.)
- Slice carrots and peppers.
- Add about 1/4 of the beets to the container, 1/4 of the salt, some spices, and layer the other vegetables. Repeat until all the ingredients are added.
- Add a cover and a weight to weigh the contents down.
- After about a day, the beets will create their own gorgeous colored brine
- These fermented for three weeks.
- You may have to add brine if the liquid evaporates. To make brine, add 3 tablespoons sea salt to 1 quart of filtered or spring water. Add to ferment to ensure there is enough liquid to cover the contents.
- Check for surface mold and clean as best you can.
- When they taste right to you, cover and refrigerate, or divide and share with the rest of your fermenters club culture!
Number of servings (yield): 4
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