Beets, oh glorious beets … Beets have been around as early as the 16th Century and is thought to have originated during the Pre-Historic times in North Africa, Asia and the European seashore. Beets contain a powerhouse of vitamins and minerals such as:
- Vitamin C
- Vitamin B6
Beets are also hailed for their:
- Antioxidant Benefits
- Anti-Inflammatory Benefits
- Detoxification Benefits
- Lowers Blood Pressure
Fermenting Beets just takes all those health benefits to a new level! It allows your body to more easily absorb these nutrients and increases beneficial bacteria … so eat your Beets at every meal!
This Fermented Beet recipe is super easy and the only thing that makes it difficult is waiting the 14 days for the ferment to reach its true potential. You end up with a sweet, slightly tangy yummy bite of beets. The addition of orange zest and ginger just gives them a beautiful citrusy depth that’s to die for!
So, how about we get to that recipe?
- 2 lbs Organic Beets, peeled and rough chopped
- 1 medium knob of Ginger, peeled and diced
- 1 1/2 tea Cardamom Seed
- 1 1/2 tea Organic Coriander Seed
- Zest of 1 Orange
- 1 1/2 to 2 1/2 tea Sea Salt, Kosher Salt or Pink Himalayan Sea Salt (I used Pink Himalayan Sea Salt )
- Distilled, Filtered or Spring Water to top off vegetables (I used Spring Water)
- 32oz Wide Mouth Mason Jar
- GoFerment! Airlock System
- Chef's Knife
- A large Stainless Steel Bowl
- Make sure to thoroughly wash and dry your equipment
- Make sure all counter tops and cutting boards have been properly cleaned before beginning
- Make sure all vegetables have been washed and dried of excess moisture
- Begin by peeling and rough chopping the beets
- Place in a stainless steel bowl
- Add 1 1/2 tea of salt to the chopped beets
- Massage salt into the beets
- Cover loosely with a paper towel and let sit for approximately 30 to 45 minutes. You will notice that the beets will begin to sweat out its natural juices.
- After 30 to 45 minutes, add the coriander seed, cardamom seed, orange zest and ginger
- Using a clean stainless steel spoon, mix all the ingredients together
- Slightly warm 1 cup of water and add 2 1/2 tea of salt
- Stir until salt has dissolved, set aside
- It is normal not to use the entire cup of brine depending on the amount of natural juices added to the jar
- Using a clean spoon add the beet mixture to the jar packing in as many beets as the jar can handle
- Add any remaining liquid from the stainless steel bowl to the jar
- Top the mixture with brine as needed to completely submerge the vegetables leaving a 1 inch head space from the rim of the jar
- Wipe the outside rim of the jar and cap with the GoFerment! Airlock System (using the included directions from the manufacturer)
- I recommend that you place your finished mason jar in a bowl to catch any brine that may overflow (this is normal in the process)
- Place in a dark cabinet (as close to the floor as possible)
- Once a day open your jar and pack down vegetables making sure everything is covered with the brine. If needed, you can top it off with a little water
- If you find that brine has seeped into the airlock, simply remove the airlock, empty and rinse out, replace and add more water to the fill line (as indicated by the manufacturer)
- Leave your mason jar to brew for approximately 10 to 14 days. On the tenth day taste your beets to see if they meet your expectations. If not, just let them set for a few more days. I let mine brew for 14 days.
- The longer you brew your vegetables the tangier and more intense the flavors become. It's not unusual to leave them to brew for 10 days to 2 weeks depending on the vegetables used.
- Whatever you do, do not pour that luscious beet juice in the sink. The beet juice is just as powerful as the beets themselves. When your beets have been eaten just drink the juice for an extra special boost of energy!
See you in the comments,