Fermenting Beets In Crock Recipes

FERMENTING BEETS

Steps:

• Prep your beets: remove the greens and wash your beets. Cut off the tops and the roots. Use a vegetable peeler to remove the skin. Then, cut your beets as you wish (you can go with thin slices or cube the beets... It doesn't matter how you cut your beets just take into consideration that the thinner you slice the beets the faster they'll soften).
• Pack the jar: wash your jar with warm water and dish soap. Pack the jar with the beets. Make sure to leave 1-1 1/2 inch of headspace for the fermentation weight.
• Add the mustard seeds or other seasonings (see notes).
• Add the brine: dissolve a tablespoon of salt in a cup of water and add it to the jar. Repeat until the jar is filled with brine. Place a fermentation weight on top of the beets. Make sure the beets are covered with brine.
• Let ferment: close the jar with the lid (use a plastic freezer lid or a fermentation lid) and set on a plate to catch any liquid that spills out in the fermentation process. Place your jar at room temperature to ferment.After a couple of days, you'll see bubbles starting to form inside the jar. If you are not using a special fermentation weight, make sure to open the jar once a day to let the gas out then close it again (just twist the lid as if you are going to open the jar and after a few seconds twist it back again). It should take 7-10 days for a quart jar to ferment. The brine in the jar will become foggy and then after about a week, it will clear again. When the brine is clear again the beets are ready.
• Store the jar in the fridge or a root cellar for best results or at room temperature for a couple of months.

RAW FERMENTED BEETS

Steps:

• Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.
• Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.
• Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.