Lacto-fermented pickled beets

[Guest guest]

Hi Betty,

Thanks for the recipe. I was originally looking for a recipe to ferment raw

beets only, but the recipe you sent me sounds quite good. Thank you, I'll try it

and let you know how it turned out.

Thank you again!

Jerome

Betty <gk37@...> wrote:

http://www.rejoiceinlife.com/recipes/sauerkraut.php

Perhaps this Beetroot Sauerkraut recipe is what you are looking for? I have not

tried it yet myself but plan to as soon as I have gone through some of the

fermented veggies we already have.

Betty

[Guest guest]

Jerome,

I use the books:

1. Making Sauerkraut by Klaus Kaufmann

2. Wild Fermentation by Sandor Katz

I recommend you get these 2 books and all your questions will be answered.

I have 2 large crocks.

A few weeks ago I gave the recipe for my vegetable combinations

for fermenting. I didn't think to save it for future correspondence.

See if you can find it in the files.

I use cabbage (shredded,salted, and pounded ) in a separate

plastic dish pan.

# 1 Combination: ( in another plastic dish pan I mix these vegetables.)

cucumber ( chopped in large chunks)

sliced beets

shredded carrots

small pieces of ginger root ( only 2) depending on how much you

want the ginger flavor.

sliced green apples ( 2 medium per crock)

chopped onion ( quarter the onion) they remain in large pieces

garlic pieces

cauliflower

broccoli

long slim green peppers ( mild, not hot)

Spices ( check fermenting books for which spices you want to use)

After letting the cabbage set for 30 min to release juice after salting,

I mix all the above and ferment for 4 weeks in one crock.

After the 4 weeks I then take it out an chop in my food processor until it

looks like

cold slaw. Then I put juice and kraut in the jars and store in the fridge.

It is easier to eat and chew.

2. Combination # 2:

Cabbage

green apples

carrots

spices

By doing 2 different recipes you will change your flavors and rotate

your crocks. I start one and 2 weeks later start another. I don't run out

this way

and always have one fermenting as I use the other.

Hope this helps

Aniya