I tend to play it safe, and use traditional canning/pickling recipes for our winter preserves. But I do love to experiment with fermentation.
As with anything, I always like to do things in the simplest possible way, and fermenting is no exception! This is a very simple recipe that anyone can replicate.
Gather your ingredients and supplies:
- Filtered water
- Sea salt
- Mason jar (I used a 2L)
- Measuring cup
- Make a brine solution in a ratio of 1 tbsp sea salt to 1 cup of brine. I made a total of 4 cups (so 4 cups water, 4 tbsp sea salt). Dissolve the sea salt into the filtered water. You want to use filtered water if you live in the city like me, because tap water contains chlorine, which will kill the bacteria you are trying to grow.
2. Wash, peel and chop your beets into bite-sized pieces. I purchased a 3L basket of beets, and it was more than enough to fill a 2L jar.
3. Place the beets into the jar, leaving a little space at the top
4. Add optional flavourings. I added 1 tbsp caraway seeds, and 3 garlic cloves, sliced.
5. Pour brine over the beets, making sure they are fully immersed
6. Place lid on top and lightly screw but do not close tightly
7. About twice a day, tighten the lid down, tip it upside down, and re-loosen the lid. This is to make sure everything stays covered in brine and you don’t develop mold.
8. After about 3 days, transfer to fridge
9. Let sit in fridge for a week or two before enjoying.
I hope you find that simple enough to give it a try! Let me know in the comments if you gave it a go. 🙂