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Beets (Grated, Spiced with Clove, Cinnamon, & Allspice)

9/17/2013

8 Comments

 
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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

Brine: Self-brining

Ferment: 5~7 days

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Preparation:
  1. In large mixing bowl, weigh grated beets and optional spices and mix in 5-6 grams of Himalayan Pink Salt for each pound of beets (approximately 2 lbs).
  2. Pack mixture firmly to the shoulder of the Jar.
  3. Wait an hour to evaluate brine level.
  4. Add 2% brine to cover beets (if necessary).
  5. Place Brine (Submersion) Bowl, fill & insert the Airlock, lock the Jar & cover.
  6. Leave at room temperature (68-72ºF) 5-7 days, a little shorter if a little warmer.
  7. Move to the refrigerator,  and it’s ready to use.


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!
8 Comments
Dixie
5/14/2015 02:36:23 am

Normally I cook my beets to remove peeling, how do you peel the beets? Should I peel them like a potato? Have not used my probiotic jars yet, but am so excited to get started.

Reply
Karen
5/14/2015 03:03:26 am

Hello Dixie!

We just use a vegetable peeler, and yes, peel like a potato.

Have fun! :)

Reply
Carol
7/18/2015 09:01:25 am

What do you mean by the fourth step 'Add 2% brine to cover beets.'? What does the 2% represent? Do you make more a salt solution?

Reply
Melanie
10/17/2015 11:49:20 am

These beets are amazing! None of us (a family of eight) enjoy beets--HOWEVER--that changed when we tried these. Every member of our household will eat these, even our pickiest. We increase the cloves a cinnamon just a touch. Highly recommend!

Reply
Alison
8/8/2016 07:24:47 am

Confused on the brine...? In ingredients it days 'self brining' but in directions it had brine if necessary. How do you know?

Reply
Karen link
8/8/2016 09:11:17 am

Hello Allison,

When salt is added to "self-brining" vegetables, almost always there is enough liquid drawn out of the vegetable to produce brine that will cover them. It's ideal to have about 1/4" of liquid (brine) above the level of the packed veggies to prevent anything from sticking out. Once the food starts producing gasses, it is possible that the food may poke out of the brine, but at that point the oxygen is being expelled, and you should wait 72 hours from closing the Jar before you open it to pack them down again. No matter what. Please check out our helpful videos on this page:

http://store.probioticjar.com/category-s/1841.htm

Reply
Toby
2/25/2017 10:39:38 pm

Hi! I can't wait to try this recipe, but what do you mean by 1 allspice berry? Is that the regular ground allspice? And how much of that? Thanks!

Reply
Karen link
2/26/2017 07:25:48 am

Hi Toby!
We don't recommend adding ground spices to the beginning of the ferment unless they are ground right before putting in the ferment. Packaged pre-ground spices harbor mold.

I keep two coffee mills in my kitchen, one for grinding warm spices such as cloves and allspice, the other for savory herbs such as rosemary and thyme.

An allspice berry would be the whole form of allspice. :)

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  • HOME
  • Shop Now
    • PROBIOTIC JAR SYSTEMS
    • PACKAGE SPECIALS
    • SALT & ACCESSORIES
    • REPLACEMENT PARTS
    • International Delivery
  • How To Ferment
    • Quick Start Guide
    • Expanded Guide >
      • Introduction
      • Brine
      • Vegetables
      • Pack The Jar
      • Assembly
      • Light & Temperature
      • What's Happening In The Jar
      • Handling Finished Ferments
      • Detecting Spoilage
    • Free Videos
    • Fermenting I & II Classes
  • Recipes
    • Click to See Alphabetized Recipe List on Right Side of Page > > >
  • Subscribe
  • More
    • Events
    • About Us