Beets Part I
Introduction
Most of the beet recipes I've seen mix beets in with cabbage. I'm guessing the full flavor of beets is less accessible and also that the sugar content can be problematic. I'd like to have a go-to recipe that is BEET not sauerkraut with beet. There's a really good fermented beet available at the supermarket that is crunchy and sour and seems have used one of those spiralizer thingies. Best I can do is a mandolin. There are two options for the actual fermentation - brine method and dry salt method. I'm giving the brine method a go first. I'll also test a few flavor add-ins. For the dry salt method check out Beets Part II
Getting started: Ingredients, Tools, and Method
Veg + Brine method (2%)
Used fine julienne blade on mandolin
Used pickle pipes (3 jars) and airlock (1)
Glass weights
Flavor add-ins
- 1 tsp tarragon, zest 1 lemon into qt. jar (purple top)
- 1 tb dulse into qt. jar (teal lid)
- 1 tsp caraway into qt. jar (pink lid)
- 2 kafir lime leaves slightly shredded, 1/2 tsp coriander seeds into pint jar (airlock)
Observation Log
Day 8
No mold
Starting to ferment but not sour
Oxidizing on top
Kaffir lime flavor very strong
Day 19
Oxidized on top. Removed oxidized layer and poured off some discolored brine.
Still not very sour
Put a cabbage leaf on top to prevent continued oxidation and to help quicken fermentation.
Removed as much lime leaf as possible as much too strong a flavor.
Day 23
Flavor improving in most jars. Caraway jar most sour. Kaffir lime jar still not great as the leaf overpowers the sour flavor.
Oxidation successfully halted.
Day 30
Tasting great. Refrigerated all beets except kaffir lime.
Day 35
Refrigerated kaffir lime beets
Summary
These beets retained a good crunch and texture. The addition of a cabbage leaf on top was necessary to prevent excessive oxidation and the brassica kicked the fermentation up a notch.
Follow up
I later made beets by just adding salt (per Sandor Katz) as you would a kraut. The beets came out mushy. You can check that out in Beets Part II
