Raw Fermented Beets Recipes
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.
Provided by Magpie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P9DT30m
Yield 8
Number Of Ingredients 6
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
RAW PICKLED BEETS
Superthin slices of red and yellow beets retain their crunch in this zesty liquid. Toss in a salad, eat from the jar, or serve as a bright side.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Scrub, trim, and peel beets. Slice thinly, and transfer to a jar. Split Thai chile in half. Bring chile, rice vinegar, sugar, bay leaf, and peppercorns to a boil in a small saucepan. Pour hot mixture over beets. Seal jar, and refrigerate. Beets will keep for 1 month.
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- Cut beets into desired size and shape (bite size chunks, sticks, slices, etc.) Thinner pieces make for more tender (but still crisp!) finished fermented beets. Large chunks may remain more tough.
- In a clean jar or ferment vessel, place a few sprigs of washed fresh dill and a clove of garlic in the bottom of the container. Add optional pinch of peppercorns or chili flakes.
- Next, pack the chopped beets into the container until halfway full - minimizing empty air space as you go.
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- Prep Flavoring ItemPlace what you'll be using to flavor your beets in the bottom of a wide mouth pint (500 ml) jar, or jar size of your choosing.
- Prep BeetsPeel beets. Then, cut into shape desired: sliced, julienned, grated, cubed. I find grated or julienned beets absorb flavors the best and are tender when fermented.
- Make Brine & SubmergeMix 1 tablespoon of salt with 2 cups of non-chlorinated water. Stir with a fork until somewhat dissolved. If there's some undissolved salt, don't worry, it will dissolve during fermentation.POUR BRINE over beets letting it percolate down. Stop when brine is 1 inch from the top of the jar. Jostle the jar to get the brine between all the packed beets and add more brine, if necessary.Hold your beets below the brine with a weight of your choosing. Pickle Pebbles or the Pickle Pusher both work well.
- Cap. Screw lid on loosely allow any gases created by the fermentation process a way to escape. Or, use a fermentation lid of your choosing.
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- Once the beets have cooled, slice them to about 1/4 inch thickness. (Don't cut beets too small, or they will ferment too quickly, which can produce alcohol - not the kind of ferment we're going for.)
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