Fall really has so many amazing foods to offer, one of those is beets. For some reason, beets hold a special place in my heart. I grew up the daughter of a true New Englander, my dad’s family grew all their own food on a little farmette. I love hearing the stories he tells about their root cellar with a dirt floor and the barrels and barrels of garden produce they had during the winter. One of his favorite fall foods is beets. I must have inherited his passion for beets as well because they just tickle me pink (actually more like a purple red….).
I’ve been making this spiced apple & beet slaw for a few years now and each fall I anticipate it with fervor. This year I had to tweak the recipe a bit to make it work as a true anaerobic ferment, since learning how this past year. It’s super simple to make and does not take long at all to ferment. I absolutely love the slight sweet crispness paired with just enough spice to really compliment the beets. I am sharing this recipe just in time for Thanksgiving. I’ll be serving it as a condiment with our Thanksgiving feast!
- 1 small bunch of beets, greens removed (preferably a week prior to fermenting)
- 3 small to medium beets, peeled
- 3 medium apples, any kind you like preferably a sweeter apple
- Zest of 1 orange (optional)
- 1-inch knob of ginger
- Pinch of allspice
- Pinch of cloves
- 2 star anise (optional)
- 5 grams of fine grind Himalayan Pink salt (5 grams if your mixture equals 4 cups)
- You will need a .75 liter Pickl-It (Depending on the size of your beets, you may need a 1-liter. Also go with 5 grams of salt for every 4 cups of loosely packed veggies before the salt is added).
- Shred the beets and apples. Grate the ginger on a microplane zester.
- In a small bowl toss this mixture with the spices and zest if using.
- Toss with the salt and let sit for about 20 - 30 minutes to allow the salt to pull moisture out of the beets to make a brine.
- Place the beet mixture into your Pickl-It, pressing down to keep the brine above the mixture.
- If using the star anise, add them in while packing your jar. You will simply remove them when you start to consume the slaw.
- Clamp the lid down and add water to the fill line in your airlock.
- Place in a dark cupboard and let ferment for 12-18 hours.
- Remove airlock, place in the plug-r and refrigerate.
- The slaw is ready to eat at this point but gets better if left to sit a few days.
After I remove the leaves, I leave about 1/2 inch of the stem intact. I grate the top of the beet as well when I make this recipe. The top contains the most nutrients in the beet, specifically betaine a nutrient helpful in fat digestion. See photo below.
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