Beets are in season late summer through winter, but to me they always seem like a fall item. Last week I wrote about the health benefits of beets for the liver and gallbladder, you can read about that here; Beets: A Healthy Bile Builder. I personally love beets and try to eat them regularly while they are in season. I’ve seen some definite benefit from beet kvass and other forms of fermented beets to my health.
These pickled beets are not like the ones you may be used to as they are not cooked first. Cooking veggies kind of defeats the benefits you get from fermenting them. So, I created this recipe to try pickled beets a bit differently than most of us modern Americans are used to. All that to forewarn you, that these will have a nice slight crunch to them, instead of being tender. I love the flavors and these make a nice little side accompaniment to a main dish. I hope you will try them out and let me know if you liked them!
- 1 quart beets, peeled, quartered and sliced anyway you prefer
- 2% Brine (19 grams of sea salt per 1 quart of water)
- 3 Tbsp Maple Syrup
- 1 Tbsp. cardamom pods
- 1 Tbsp. whole cloves
- 12 allspice berries
- 1 'sweet' cinnamon stick
- 1 tsp. dried ginger root, or powder
- ½ tsp. nutmeg, grated fresh if possible
- Warm 1 cup of salt brine enough to dissolve 3 tbsp of sweetener. Let cool to room temperature.
- In a 1.5L jar, add all the spices.
- Pack beets in tightly.
- Pour sugar/salt brine over the top and use a Dunk’R to keep everything under the brine.
- Seal tightly, don’t forget to add water to the airlock.
- Let set at room temperature for about 5-7 days or until bubble activity dies down.
- Remove to cold storage and enjoy!
- These beets just get better with time and will last a good year or so in the fridge.
Equipment Needed For Basic Brine Ferments
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