Lacto-fermentation is one of the oldest forms of fermenting foods, used by our ancestors to keep food edible in the cold winter months. As such, lacto-fermentation is a great way to preserve foods that you have an abundance of – there’s nothing worse than food rotting in your pantry just because you weren’t able to eat it in time.
Lacto-fermentation isn’t just about simply preserving foods though, it’s possible to infuse flavors to enhance the tastes of your food as well. This recipe is a great example of that!
How to enjoy your lacto-fermented spicy beets
Following this recipe results in thin beet slices that are ready to snack on throughout the day. They are a great addition in kid’s meals too due to the naturally high sugar content in beets and can be made to be more sweet than tangy. They go well in salad mixtures, adding some exotic flavors to the usual bland salad tastes.
Let's get started
- 4 medium-sized beets
- Half of a large onion
- 1 large jalapeno
- 3 cloves of garlic
- ½” of fresh ginger
- 3 sticks of cinnamon
- 1 teaspoon of cloves
- 2 teaspoons of fennel seeds
- 1 teaspoon of salt per cup of water (start with 4 cups)
- Glass mason jar, large enough to hold your beet slices
- The Easy Weights
- Easy Fermenter Lid
- Cutting board
- Mixing bowl
- Knife, or other cutting utensil depending how fine you want your beet slices
- Wash and peel the beets, chopping off both the top and roots. Slice using a mandolin or chop into slices event to about a third of an inch wide. Then cut into wedges
- Peel and cut the garlic into fine slices.
- Combine water and salt in the mixing bowl, stirring to dissolve.
- Place all the vegetables in your mason jar, then add the jalapenos.
- Pour your saltwater mixture into the jar. If it does not cover the contents completely, top it up with a further mixture. Remember the ratio of 1 teaspoon of salt per 1 cup of water.
- Ensure the beet slices stay submerged using the Easy Weights.
- Place the Easy Fermenter Lidon or loosely screw a regular lid.
- Store at room temperature out of direct sunlight for at least four days.
It’s advised that you do a taste test on the fifth day. You’ll have a lot of strong flavors mixed in, so you’ll need to make adjustments to suit your family’s taste buds. To take away some of the spiciness and add more of a tang, set your jar up for fermentation for another day or two and try again then.ß