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!
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.
5/14/2015 03:03:26 am
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?
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!
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?
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!
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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.