It is no mystery that Oh Lardy loves fermented foods. In fact, I have shared many times that my kids really enjoy the dilly carrots. They seem to disappear from the jar faster than I put them in there!
Either, I just really love beets or I needed to ferment something new. Whatever it was resulted in fermented beets. It’s true. I do love beets. I will eat them cold in a salad, and roasted with dinner. I will even drink them in kvass! My daughter enjoys them, too, so I knew I had at least one person to share them with!
Fermenting beets is just as easy as fermenting other foods. There was only one additional step – roasting. Roast the beets before you ferment them! I followed the recipe from Nourishing Traditions, mostly. That recipe suggests peeling the beets after they are roasted. What a pain. Next time I will peel them first. I suspect that will be much easier!
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Have you had the chance to enjoy fermented beets? What are you waiting for?
- Peel the beets, prick with a fork, place them on a foil-lined cookie sheet and bake at 300 F degrees until soft (about 3 hours).
- Slice your beets into ¼ inch slices and place into a quart sized mason jar. Feel free to smash them down in there so that they fit.
- Add the salt and whey (or culture starter).
- Add filtered water to cover leaving an inch of headspace.
- Cover with the lid and allow to ferment at room temperature for 3 days or so.
- Pop them in the fridge if you haven’t eaten them already!
What is your favorite thing to do with fermented beets?