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The health benefits of fermented foods are well established, and they’re tasty to boot! If you’re lucky enough to have a bumper crop of beets, try this easy recipe.n Once beets are fermented, store in the refrigerator for up to 3 months.
Ingredients
Brine
- 3 cups water, boiled and cooled
- 1 tablespoon salt
- 2 pounds beets, peeled and cut into chunks
- 4 cloves cloves garlic, peeled
- 6 peppercorns
- 2 bay leaves
Directions
Step 1
Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.
Step 2
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.
Step 3
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.
Cook’s Notes:
You can also put beets into 1 large jar. In that case only use 2 cloves of garlic, 3 peppercorns, and 1 bay leaf total.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 53 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium964mg | 42% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber3g | 12% |
| Total Sugars8g | |
| Protein2g | |
| Vitamin C6mg | 31% |
| Calcium28mg | 2% |
| Iron1mg | 7% |
| Potassium386mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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