Fermented Beet Recipe
These fermented beets taste deliciously sour-sweet and are spiked with ginger and coriander.
Servings: 8 servings (1 quart)
Calories: 39kcal
Equipment
- Quart-sized Jar
- Fermentation Seal
- Glass Weights
Ingredients
- 1 quart water
- 1 teaspoon coriander seed
- 2 tablespoons fine sea salt
- 1 ½ pounds beets (peeled and sliced thin)
- 2 tablespoons ginger (finely grated)
- 2 tablespoons orange peel (finely grated)
Instructions
Prepare the brine.
- Warm the water in a small saucepan over medium heat. Add the coriander seed, and then stir in the salt until it dissolves completely. Set aside, and let the brine cool to room temperature.
Prepare the beets.
- Arrange the beets in a jar, and then drop in the ginger and orange peel. Pour the cooled brine over the beets until covered, allowing 1 inch of headspace in your jar. Discard any remaining brine.
Fermentation.
- Place a weight over the beets to keep them submerged, and then seal the jar tightly using a fermentation seal or airlock. Allow the beets to ferment at room temperature for 14 days. Transfer to the fridge and enjoy within 6 months.
Nutrition
Calories: 39kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1817mg | Potassium: 288mg | Fiber: 3g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg
