After fermentation, the beets will develop into extra tender than when eaten uncooked, although will nonetheless retain a pleasant crunchiness. Harking back to a canned pickled beet, these fermented beets ship the healthy-belly advantages of probiotics.
Yield: 1 quart
- 6 small, tender beets (about 1.5lbs)
- 3 complete cloves
- 1 tsp uncooked honey (optionally available)
- 1 complete cinnamon stick (optionally available)
- 1 tbsp. coarse kosher salt, dissolved in 2 cups water
Gently scrub beets clear of any dust, however don’t peel. The micro organism naturally current within the pores and skin aids within the strategy of fermentation.
Trim the ends of the beets off. Reduce beets into uniform sizes, about 1/2- or 1-inch cubes. The advantage of chopping them in like-size items is that they are going to ferment evenly.
Add the clove (and optionally available honey and cinnamon stick) to the underside of the jar. Then fill jar with beet chunks, leaving 2 inches of headspace (room from the beets to the rim of the jar).
As soon as the jar is crammed, combine up the brine. Pour the brine over the beets till they’re utterly submerged by a minimum of 1/4 inch of brine. If in case you have a small fermentation jar weight, add it to the jar to carry down the beets underneath the brine.
Take away any small items of meals that float as much as the highest of the brine, as produce above the brine will improve the chance of the ferment spoiling. Wipe off the rim of the jar with a clear dampened towel.
Lastly, add the canning jar lid and tightly screw on the ring.
This can be a two-week ferment. Ferment at room temperature, ideally between 60 to 75 levels F (15 to 23 levels C), and maintain out of direct daylight.
Verify on the ferment day by day to ensure the brine is overlaying all of the produce. If the produce has floated above the brine degree, use a clear utensil to push it again beneath the brine.
Burp the jar day by day. Unscrew the lid briefly and tighten it again on to permit any built-up fuel to launch (and keep away from potential jar breakage or the ferment from overflowing).
After 1 week, style check a piece of beet to see if it has a bitter, tangy fermented taste or if it nonetheless tastes like beets within the uncooked type. If it nonetheless tastes too uncooked, enable it to ferment one other few days and style check once more.
Seemingly this may take two weeks to ferment, although it’s really as much as your private taste choice to find out when it’s “executed.” As soon as the ferment reaches a really perfect taste, switch the jar into the fridge, with the brine and all.
Fermentation doesn’t cease as soon as the ferment is transferred to the fridge, nevertheless it does sluggish the method approach down. The style and texture will proceed to alter, subsequently this ferment is greatest loved inside six months.
For those who wouldn’t have a glass jar weight, you’ll be able to improvise through the use of an simply detachable small food-grade glass dish that matches contained in the jar. Or, in case you have a smaller glass canning jar that may match into the mouth of the jar you’re fermenting with, you can too use that to maintain the produce pushed underneath the brine.
Listed here are a number of methods to take pleasure in your fermented beets.
- Eat them as you’d different pickled beets, as a facet dish.
- Slice them up and add them to a salad.
- Snack on them between meals for a wholesome taste crammed snack.
- Combine them with feta and make a beet salad.
Don’t overlook to drink the beet brine after consuming the fermented beets. The brine is chockfull of well being advantages.
This recipe has been tailored from Can It & Ferment It by Stephanie Thurow with permission from Skyhorse Publishing, Inc.