Lacto Fermented Beets Recipes

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LACTO-FERMENTED SPICY BEETS



Lacto-fermented Spicy Beets image

These spicy lacto-fermented beets are easy to make and a great way to support your gut health. They truly offer up a unique, but tasty flavor and pair well on the side of a green salad or snack tray next to a cheese platter.

Provided by The Rootsy Network

Time P14DT15m

Number Of Ingredients 10

4 medium beets
1/2 large onion
1 large jalapeno
3 cloves garlic
1/2" fresh ginger
3 sticks of cinnamon (broken in half)
1 Tsp. cloves
2 Tsp. fennel seeds
4 C. water
1 Tbs. + 1 Tsp. salt

Steps:

  • Wash and peel the beets. Cut off the top and root end. Uniformly slice on a mandolin directly into a bowl. Or use a knife. Cut onion into uniform slices using a mandolin or knife. Wash and slice the jalapeno. If you wish to have less heat, remove as many seeds as possible. Peel the papery skin from the garlic. Cut into fine slices. Combine water and salt in a small bowl. Stir to dissolve the salt. Place all vegetable slices into the jar or small crock. Add spices. Pour in brine (water/salt mixture). If the brine does not cover the vegetables, create more brine at a ratio of 1 teaspoon per 8oz. cup of water. Place a weight on vegetables to keep them submerged. Top jar with lid and airlock. Leave the container out on a countertop or table so you check the fermentation process. Allow the batch to sit at room temperature for at least four days. Taste your ferment on day five. Not tangy enough? Allow fermenting at room temperature for another day or two. After that, replace the lid with airlock with a solid lid and set the container in a refrigerator.

RAW FERMENTED BEETS



Raw Fermented Beets image

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.

Provided by Magpie

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P9DT30m

Yield 8

Number Of Ingredients 6

2 pounds beets, peeled and cut into chunks
4 cloves cloves garlic, peeled
6 peppercorns
2 bay leaves
3 cups water, boiled and cooled
1 tablespoon salt

Steps:

  • Distribute 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.

Nutrition Facts : Calories 53.1 calories, Carbohydrate 11.9 g, Fat 0.2 g, Fiber 3.4 g, Protein 2 g, Sodium 963.8 mg, Sugar 7.7 g

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