Recipe: Lacto-Fermented Beets

[Guest guest]

I just posted this to another group where they asked me about it. I

thought some folks here might enjoy it too ....

 

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Here is how I make my lacto-fermented beets with whey from my kefir:

 

3 medium beets scrubbed and sliced (I personally am not a beet peeler -

I just scrub 'em good)

Or if you have tiny baby beets you can use some more and leave them

whole

About 1/4 cup of whey

1 Tbsp Unrefined Sea Salt - Fine Grind (French Atlantic, Hawaiian Red or

Orsa Pink " Real " Salt works quite well for this)

Bottled or filtered water - (enough to cover the beets in your

fermenting container)

 

Place beets, whey and salt into a large sanitized mason jar, add

filtered water to cover. Cap and shake. Keep at room temperature for 2

days and then check it for flavor. If it still needs to sour a bit more,

let it sit for another day. If its still not tangy enough after that -

add a little more whey and let it sit one more day. As soon as it tastes

good, put it in the fridge. Eat the beets, drink the juice and enjoy!

 

*Smile*

Chris

 

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