Fermented Beets
Yield 5 cups/1.25 litres
Directions:
- In a small bowl, dissolve salt into water.
- Peel beets then cut into ½” chunks or ¼” slices. Add to a separate bowl. Add spices and garlic.
- Pack into jars leaving 1″ to 2″ of headspace.
- Cover with salted water completely. Place weights on top. Secure lids loosely and keep out of sunlight.
- During the first week, the brine may appear cloudy but will clear when fermentation is complete. Keep for 1 to 2 months in the fridge.
