Last week at the Farmer's Market, I found these beautiful beets and decided that they simply must be fermented. I brought them home and set about my fermenting business. I decided that I wanted them shredded up, like cabbage. So, I ran them through my food processor. This is where I went wrong, friends.
However, at the time, I didn't know it. I first suspected something wasn't right when after only a day of fermentation, all (and I mean ALL) of the liquid/brine, had leaked out through the lid. You should have seen the mess. Thank goodness they were on a tray! Tamara recommended adding liquid back in to cover the beets. So I did. Honestly, I should have thrown them out then.
After a week, this is what my beets looked like:
Yeah, “ew” is right! They were promptly dumped into the trash.
Thanks to the wonderful Real Food community, it was brought to my attention that shredding beets is a no-no. She pointed me in the direction of Nourishing Traditions and this is what I found:
“Do not grate or cut the beets with a food processor – this releases too much juice and the fermentation process will proceed too quickly, so that it favors formation of alcohol rather than lactic acid.”
Oops!!! Well, now I know. I tell you what, I learn something new about fermenting foods all of the time. I consider this part of my growth. We all mess up from time to time. When I first started fermenting foods I always wondered how I would know if what I was fermenting had gone bad or not. My general rule of thumb is if it looks gross or smells awful, I don't want it. In this case, it looked like worms on the top – not like something I wanted to put on my salads.
Now I have “fermenting beets the correct way” on my to do list. Stay tuned for the success story.
Does the topic of fermenting baffle you? We created a Fermenting eCourse just for you and when you sign up, we will send you a Quick Start Guide! Grab the eCourse and the guide here!