What’s up with beets anyway? Besides being glorified in a Russian soup, modern salad or as a funky addition to your childhood memories, they do have a huge benefit.
Beets contain phytonutrients that provide antioxidant, anti-inflammatory and detoxifying properties. Today’s idea is a recipe for fermenting raw beets – get organic if you can. The result is a tart and slightly sour snack!
Here’s what you need:
Tools: wide-mouth quart jar
1. Wash and peel beets, cutting off roots and stems. Slice 1/8" thick (a mandolin would be a great asset!)
2. Add the salt to the clean jar and add the beet slices to the jar along with the optional orange and ginger. Pack them in snug, but not too tight.
3. Make a brine by stirring the sea salt into 2 cups warm filtered water until dissolved.
4. Pour the brine over the beets until the liquid is 1½ inches from the top of the jar.
5. Use a clean jelly jar to create an anaerobic environment for your pickles while they ferment: turn the jar upside down and nestle into the brine so the beets are pushed down below the liquid. This weighs down the beets, and creates an airtight seal for fermentation.
6. Place quart jar on a plate to catch the brine that will bubble out. Leave in a cool, dark place for 5-7 days. Taste at that point, and once soured to your liking, store covered in the refrigerator for a month or more.