Raw Fermented Beets
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Recipe Summary Raw Fermented Beets
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.Ingredients | Eating Raw Mushrooms Safe2 pounds beets, peeled and cut into chunks4 cloves cloves garlic, peeled6 peppercorns2 bay leaves3 cups water, boiled and cooled1 tablespoon saltDirectionsDistribute 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.You can also put beets into 1 large jar. In that case only use 2 cloves of garlic, 3 peppercorns, and 1 bay leaf total.The number of days for fermenting will depend on ambient temperature.Info | Eating Raw Mushrooms Safeprep: 30 mins additional: 1 week 2 days total: 1 week 2 days Servings: 8 Yield: 2 jars
TAG : Raw Fermented BeetsSide Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,
