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



Wildly Organic. Copyright 2015 Designed by Agate Marketing