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You are here: Home / DIY / Cultured / Lacto-Fermented Sliced Red Beets

Lacto-Fermented Sliced Red Beets

May 22, 2015 by Michael Smith Leave a Comment

Okay so not everyone likes beets… and that’s fine! I know I didn’t like them when I was a kid, it’s just been within the past few years that I’ve begun enjoying beets. Some people say they taste like dirt, and I can see where they’re coming from. Beets have an earthy flavour, but at the same time they’re sweet and rich. I say don’t give up on a vegetable just because you didn’t like it the first time you tried it. Taste buds change, and I’m not just talking as we become adults.
sliced beets in jars
For those of you who are trying to change your eating habits for the better, there is hope. When your taste buds are accustomed to processed foods that are overly sugary and/or salty, it’s impossible to appreciate the complex, natural flavours of vegetables. I hear this all the time from people who want to start eating healthier after a lifetime of surviving, struggling even, on the “standard American diet” of processed foods. They just don’t LIKE vegetables, they don’t taste good. The good news: Once you stop eating processed foods, you lose the taste for them. Your taste buds readjust and you can begin to develop a taste for whole, healthy, natural foods. You can begin to appreciate the sweetness of a yam, the juicy crunch of a cucumber, and the earthiness of a beet. It doesn’t happen overnight, but it does happen. Eventually you begin craving natural foods, and you could care less about processed foods!
beets
Not everyone will like beets in the end, but the moral of the story is don’t give up. Ditch those processed foods and rediscover your taste buds. If you are interested in reading more about the evolution of our current food industry, the manipulation of our food supply, its effects on us, and what we can do about it , I highly recommend you check out Pandora’s Lunchbox by Melanie Warner. It’s a great, eye-opening read.
sliced beets
For those of you that already like beets, I encourage you to try fermenting them! The flavour of fermented beets is salty and tangy, with a hint of that beet sweetness. The slices soften, but still have a slight crunch. I am a big fan of fermented foods, especially of fermenting your own foods. Cultured foods are a valuable addition to anyone’s diet. Besides all the benefits I’ve mentioned in previous fermenting posts, it has even been shown that fermented foods can help quench sugar cravings. Beets are fairly high in sugar themselves, but when allowed to ferment, the bacteria consume much of this sugar and produce vitamins, enzymes, lactic acid, and other beneficial things. This means the end product is beets that are lower in sugar and higher in other nutrients. How can you beet that? (haha, I’m so funny). If you’ve never tried fermenting, get on it already! It’s my favourite thing to experiment with in the kitchen, as you can tell I am quite passionate about fermenting.
fermenting beets
You can play with this recipe if you’d like. I made it pretty straightforward, just plain sliced beets. You can shred, slice, or cube the beets, you can add spices for more flavour, or you can even include other shredded/sliced/cubed veggies such as carrots or onions. Have fun with it!
fermented beets
Lacto-Fermented Sliced Red Beets
 
Save Print
Prep time
45 min
Cook time
Total time
45 min
 
Author: Nicole
Category: Cultured
Makes: 4 1L mason jars
Ingredients
  • 5lb organic red beets, sliced thin
  • 2 ½ tablespoons sea salt per litre of water
  • filtered water
Directions
  1. Wash and scrub the beets well. Slice them thinly. If the slices are large, cut them into halves or quarters. Whatever size you prefer is fine.
  2. Pack the beet slices into clean 1L wide-mouth mason jars. Leave a few inches of room at the top.
  3. Mix 2 ½ tablespoons of sea salt in 1L of water. I shake it up in a bottle with a swing top lid. Once the salt is dissolved, pour over the saltwater over the beet slices, again leaving a few inches of room at the top. Make more saltwater brine as needed.
  4. Submerge the beets below the brine using a clean weight of some sort. I prefer using small 4oz mason jars, since they fit perfectly into widemouth mason jars. Avoid using anything made of metal or plastic.
  5. Onto your jars, screw a wide-mouth reCAP lid. Into the opening, push a #6.5 rubber bung. Push an airlock into the bung and fill with water to the fill point. This method allows built-up gas in the jar to escape without your intervention. Alternatively, you can screw the regular lid onto your jars and burp the jar at least once a day to release excess gas.
  6. Let the jars ferment at room temperature for 5 days. Be sure to keep them out of direct sunlight. After 5 days, taste a beet. Taste every day or so until your desired flavour has been reached. You can let your ferments go as long as you want, but be careful with sweeter things like beets. Because of their higher sugar content, it can quickly go from fermented to alcoholic.
  7. Once your beets are fermented to your liking, screw the lid on and store in the fridge.
3.3.3077
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Categories: Cultured, Dairy-free, DIY, Egg-free, Gluten-free, Grain-free, Nightshade-free, Nut-free, Paleo, Raw, Soy-free, Spring, Vegan, Vegetarian Tags: beet

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About Me

Michael Smith RHN,  owner of Newleaf Nutrition, is an Ottawa-based holistic nutritionist, herbalist and health coach working with clients both locally and overseas. Michael specializes in chronic disease (such as heart disease and diabetes), autoimmune disorders, hormonal imbalances, weight loss and mental health. Providing approachable yet effective solutions for his clients, he works with everyone along the health spectrum helping them achieve their most optimal health and live their best life. Everything we put in our body, food and thought alike, makes all the difference in good health. Be good to yourself, eat clean and remember to smile.

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