I love beets. I have always loved them. When I was a kid I used to eat tons of sour pickled beetroots. No wonder that fermented beet is highly popular with me. The traditional way with pickling spices, with apple or horseradish, in combination with cabbage, as a refreshing root tonic Beet Kvass - wonder, bliss and madness, beets are simply amazing.
Above all, of course, wild fermented.
In my quest for new, exciting taste combinations, I shimmed along the earthy sweetness of the pink roots and combined them with ginger and vanilla - and a spoonful of raw cane sugar for a hint of caramel flavor. I'll let you in on a secret: this is how beet is supposed to taste like.
For a 1l jar you need
- 2 large beetroots
- 1 vanilla pod
- 1 pc. ginger, thumb-thick
- 1 tbsp. raw cane sugar
- 500 ml water
- 10 gr. salt
First, prepare the brine so that the salt has enough time to dissolve. To do this, mix the salt with the water.
Peel the beet, because the skin is quite tough. If you use organic vegetables and you don't mind the skin, leave it on. The bacteria on the skin support the fermentation process.
By the way, the great color of the roots is betanin, a secondary plant substance to which antioxidative properties are attributed - and which also has an extreme coloring effect. Put on gloves if you do not want pink hands.
Use the vegetable slicer on level 2 to slice the vegetables into approx. 3 mm thick slices. Sugar and leave to stand a little to draw water.
Meanwhile, put the vanilla pod and the unpeeled ginger in the bottom of the flip top glass. Place the sugared slices on top. Save the largest slices until the end to layer them on top of the jar. The whole thing is weighted down with small glass lids of Weck jars. This gives a good finish to keep everything under the brine. This is important so that no unhealthy mold or unnecessary kahm yeast is produced during fermentation.
Fill the glass including the weights not higher than approx. 3 cm under the rim and pour the brine on it.
Let ferment in the dark for 6-8 weeks. The first week is best between 18° and 24° C. After one week, place in a cooler place, between 16° and 20°. With beetroot, foam quite often seeps through the rubber seal of the jar, because praying is very rich in carbohydrates. So it's best not to fill the glass too full and, if in doubt, put a saucer underneath in case it does overflow.
If you like the consistency and taste after 6-8 weeks, put the glass in the refrigerator - this almost completely stops the fermentation. The ferment will keep for several months if you always take out the contents with clean cutlery and press the rest back under the brine.