Fermented Beets With Orange And Ginger Recipes

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.

BEETS WITH ORANGE AND GINGER

Steps:

• Scrub beets, leaving on root and 1 inch of stem. Place beets in a large pot and cover with water. Bring to a boil, cover and simmer 45 to 60 minutes or until tender. Drain.
• Remove skins and cut beets into wedges. In a saucepan, combine remaining ingredients. Bring to a boil; simmer until thickened. Add beets and toss.

LACTO-FERMENTED BEETS

Steps:

• Wash and trim beets of greens. Leave skins on.
• Cut beets into slices or cubes, as desired.
• Place beets, bay leaf and optional flavourings in the fermentation container, leaving a 1" space to the top of the neck of the jar.
• Fill with brine, leaving a 1" space to the top of the neck of the jar
• Add fermentation weight (if necessary). Close jar.
• Leave at room temperature (ideally 55-75 F (18-22 C) ) for 2-4 weeks.
• Transfer to the refrigerator for storage.

FERMENTED BEETS WITH ORANGE AND GINGER

Steps:

• 1. Bring a 4-qt. saucepan of salted water to a boil, and add beets; cook until just tender, about 3 minutes. Drain and transfer to a bowl of ice water, and let sit for 2 minutes to chill. Drain and place beets in a sterilized 1-qt. glass jar along with mustard seeds, allspice berries, peppercorns, cloves, cinnamon, ginger, and orange peel. In a medium bowl, stir together whey, honey, and filtered water; pour over beets until covered. Pour any remaining brine or water into a resealable plastic sandwich bag, and place bag on top of beets to keep them submerged.
• 2. Drape a clean kitchen towel over the jar, and let it sit at room temperature until beets have cured to your taste, about 1 week. Season after curing with kosher or sea salt to taste, cover jar with lid, and refrigerate for up to 1 week.