How To Make Lacto-Fermented Beets








 

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©2010  Shanna Lea (formerly Shanna Ohmes)

Beets have been a part of traditional diets in cultures for centuries.  Beets have long been known to regenerate the body and are heart healthy.  When beets are fermented, the availability of nutrients is increased and are much more nutritious than conventionally processed pickled beets.

Lacto-Fermented Beets Recipe

3 tablespoons sea salt

2 cups water

1 tablespoon whey, or an additional 1 tablespoon sea salt

Stir the sea salt and whey into the water to dissolve and set aside.

Beets—enough to fill a quart canning jar when cut.

Preheat oven to 350°F.

Wash beets well, and leave 1 inch of root end and 1 inch of the stems.

Drizzle olive oil over the beets and wrap them in foil.  Place on a baking sheet and bake for 1 hour.  The beets should be tender when done.

Remove from foil and let the beets cool.  Cut the ends and slip off the skins.

Cut the beets into bite-sized pieces.  Any larger and they won’t ferment well.

Put the pieces into a clear, sterilized canning jar and pour the liquid over to cover.  Cap loosely to allow some of those fermenting gases to escape, and set out on your counter.  In 1-3 days, depending on how warm you kitchen is, the beets will be ready.  They should have a slightly sharp taste.  Cap tightly and keep in the refrigerator.

Recommended Reading:

Nourishing Traditions

The Fourfold Path to Healing

Wild Fermentation

 

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