25 Pounds of Beets Coming Soon
Posted: Mon Aug 27, 2018 8:26 pm
Sauerkraut, yes.
Pickles, yes.
Kimchi, yes.
Sourdough, kefir, yogurt, yes.
But fermenting beets? Never thought about it until the bulk beets went on sale at the CSA and now 25 lbs. are showing up tomorrow.
The current plan is to peel and spiralize the beets, then add about 3.5% by weight of himalayan pink salt with some stalks of fresh dill and caraway seeds sprinkled in. Pound and pack as much of it into a gallon jar that I can get in there and top off with 3.5% brine to the neck of an air-locked fermenter. I read that 2% salt was probably enough for beets -- but I am going on an international trip just a few short days later -- so if the ferment gets too aggressive and starts spilling over, or I get some mold forming on top without being able to remove there may be a problem on my hands when I get back (angry wife and lost beets). Thought the extra salt would help slow things down and maybe help against the mold along with the airlock.
Any other advice on a beet ferment vs. the few posts that are in the archives?
Pickles, yes.
Kimchi, yes.
Sourdough, kefir, yogurt, yes.
But fermenting beets? Never thought about it until the bulk beets went on sale at the CSA and now 25 lbs. are showing up tomorrow.
The current plan is to peel and spiralize the beets, then add about 3.5% by weight of himalayan pink salt with some stalks of fresh dill and caraway seeds sprinkled in. Pound and pack as much of it into a gallon jar that I can get in there and top off with 3.5% brine to the neck of an air-locked fermenter. I read that 2% salt was probably enough for beets -- but I am going on an international trip just a few short days later -- so if the ferment gets too aggressive and starts spilling over, or I get some mold forming on top without being able to remove there may be a problem on my hands when I get back (angry wife and lost beets). Thought the extra salt would help slow things down and maybe help against the mold along with the airlock.
Any other advice on a beet ferment vs. the few posts that are in the archives?