Ingredients: Cleaned, peeled beets with tops removed, and coarsely grated
Optional: 1 ~ 2 inch cinnamon stick, 2 whole cloves, and 1 allspice berry
Jar: 1 Liter Jar
Ferment: 5~7 days
The Probiotic Jar is the only way to ferment raw beets. Beets really like to mold, and without an anaerobic environment to control those unwanted microbes, they will go moldy every time. Most "fermented" beets are cooked first, and then a culture added to get them going. These steps are not only unnecessary in The Probiotic Jar, they are not desired. The resulting beet ferment would not have the fresh, bright taste, nor the texture of fresh beets fermented in The Probiotic Jar.
We just love raw fermented beets on our garden salads. They provide amazing flavor and zip. I love to keep these in my fridge all year!
Here you will find the most delicious, health-boosting concoctions on planet earth! You are sure to experience both a delightful sensation on your taste buds as well as a happy tummy!
Beets, (Grated) with Clove, Cinnamon & Allspice
Carrots (Grated) with Chocolate Mint
Carrots & Beets with Rosemary & Thyme
Carrot Sticks (Herbed or Plain)
Carrot (Grated) with Chocolate
Carrots, Leeks, Ginger & Dill
Dill Pickles (Traditional)
Garden Medley Kvass
Ginger, Shaved & Pickled
Ginger, Beet & Kale Kvass
Ginger Bug (Starter)
Salsa ~ Chunky Tomato
Tonic ~ Cold, Sinus & Flu
The success of every recipe shared on this site is dependent on the proper application of anaerobic pickling techniques. These recipes are designed specifically to work in The Probiotic Jar. Please follow the instructions in the Quick Start Guide when creating these recipes.