Friday, August 5, 2011

Lacto-fermented Beets

You will need:
  • naturally-grown beets – peeled, quartered and sliced
For each jar full of peeled, quartered and sliced beets (fill the jar up to within 1-inch of the top), you will need:
  • 1 cup of pure water with 1 tablespoon of sea salt –OR– 1 cup of pure water with 1/2 tablespoon of sea salt and 4 tablespoons of homemade whey (dripped out of kefir or yogurt, or from raw cheese-making)
  • additional pure water
Note: If this ends up too salty, soaking the veggies in water for a time draws off the salt, making them tasty. One could also use less salt, but experimentation would be necessary — you need enough salt to suppress the putrefying bacteria.

Start by peeling, quartering and slicing the beets.

Then fill your quart jars as required to use up all the prepared vegetables. Press down on the veggies to make sure they’re packed in well and don’t fill up higher than within 1-inch of the top.

Mix the sea salt and water (and/or whey) together so the salt is mostly dissolved. If using water and sea salt, add 1 cup to each jar. If using water and sea salt with whey, add 1-1/4 cups to each jar. Then top off each jar with more pure water to cover the vegetables

Put the airlock lid onto your jar and place in a dark, room temperature place for about 3 days. Watch the bubbles and soon they will be done. Then place in your cold storage.

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