Pickled Beets (Lacto-Fermentation)

Pickled Beetspickled beets

2 Cardamon seed pods (optional)

12 medium beets

1Tbsp Sea Salt

4Tbsp Whey (or if you have no whey you could add an additional 1tbsp salt)

1 Cup Filtered Water

 

Prick beets in several places, place on a cookie sheet and bake at 300 degrees for about 3hrs or until soft. Peel and cut beets into 1/4 inch julienne. (Do not grate or cut the beets with a food processor – this releases to much juice and the fermentation process will proceed too quickly, so that it favors formation of alcohol rather than lactic acid.) Place beets in a quart-sized, wide mouth jar and press down lightly with a wooden pounder or meat hammer. Combine remaining ingredients and pour over beets, adding more water if necessary to cover the beets. The top of the beets should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. They are edible at the 3 day mark and increase in flavor as they sit in fridge.

Recipe courtesy of Nourishing Traditions by Sally Fallon

Photo courtesy of Wildly Organic LLC

 

 

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