You can buy cooked and vacuum packed ones in the supermarket - just so you can try these delicious veg. give them a go with a creme fraiche and kefir dressing and if that is too sweet for you put in a drop of Kombucha vinegar. Chopped chives and/or parsley. Mmmm. Enjoy!
In September / October I stored some of the ones from my garden in slightly damp sand and kept in an outhouse. I tried some the other day with a creamy houseradish sauce - having been roasted and peeled and chopped - and they were delicious. The carrots, also kept in sand seem to be doing well too.
Pounds lost: 10.0
Fitness Minutes: (27,068) Posts: 2,205 9/23/12 8:53 P
I had three bags of last year's blanched beets in the freezer - just over 1 pound - and have just made sweet beet chutney pickle with them. For this I boiled a couple of apples cubed with no core but with skin, and finely sliced medium onion in about a cup of kombucha vinegar, added spices - ginger, cloves juniper berries, coriander, a very few black peppercorns and simmered for 15 mins. then added the the cubed beets, 2 ounces sugar and 2 ounces sultanas or raisins. Cook for further ten mins and then spoon into warm sterilised jars, seal and keep in cool dark place. It will be good after a month or so but keeps for ages.
Now I might have room in the freezer for some of this year's beets! I love the little ones with a buttery sauce in the winter.
Edited by: ANTHEAMS at: 9/23/2012 (11:52)
Pounds lost: 10.0
Fitness Minutes: (27,068) Posts: 2,205 9/13/12 11:44 A
Hello and you are certainly very welcome to the team, especially as you have such good experience of fermenting. I shall try this when my own beets get a bit bigger. Right now they are very small and far too delicious fresh.
Pounds lost: 10.0
Fitness Minutes: (27,068) Posts: 2,205 9/12/12 7:40 A
The thin layer of whitish mold on the surface of fermenting brine is not harmful. If you pickle your cukes or cabbage in a barrel or big stoneware jar, you are supposed to remove it with a clean spoon every couple of days. If it's not fuzzy and hairy it's just "good bacteria". Beets are more difficult to keep good for long because they are so sweet and lots of tiny bugs like them. We used to keep beets for winter by preserving them with vinegar and pasteurizing the jars for 20 min. So good with kasha and mushrooms!
Pounds lost: 4.0
Fitness Minutes: (182,881) Posts: 2,119 9/11/12 8:10 P
Yep, I'd love to try it too! Thanks Plantago. I did my own impromptu beet pickling this year. Cut the beetroots into cubes, steamed lightly for 4 minutes. Let cool, mixed half the water from steaming (now pink!) with vinegar and used it to fill jars I stuffed with the beet cubes. Layber of spices (peppercorns, fenugreek seeds and whole chillies) on the bottom of the jar. Was optimal after about a week. Kept for about a month just sitting on the bench, after which a whitish mould developed on the surface. But by then I'd eaten them all :-)
There is actually a whole forum for introductions, but this is as good a place as any to introduce yourself! Thank you for the recipe- my father has quite a lot of beetroot growing so I may try this. :)
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Hi there! I am new here but I didn't see any hello thread so I'm jumping right in. We ferment beets in my country (Poland) on a regular basis. That's how my Mama thought me : Wash and peel and slice about 4-5 medium beets Place them in a half gallon jar Add couple of peeled garlic cloves, couple grains of allspice, 3-4 whole cloves, 1 bay leaf Fill the jar with lukewarm, lightly salted water (not to the rim, it will foam) Put a piece of sourdough rye bread crust on top ( you don't have to do that, but it will speed up the process) Cover the jar loosely (can be a piece of cloth, can be a lid, whatever) Leave the jar undisturbed until the water turns nice and deep red and pleasantly sour. It takes usually 3-4 days. You can leave the jar outside the fridge until the fermentation proces slows down. Check for mold patches, grey-bluish in color, and remove them promptly from the surface. When the fermentation is slow and the beet juice tastes nice, you can strain it and pour in clean jar or bottle to the top, and close with clean lid. For winter storage you will have to sterilize jars and lids. We use this for barszcz (beet soup) and to drink as is. We usually dont eat the fermented beets, but shred them into the soup.
if I remember correctly, I just grated the beets then sprinkled with sea salt and mixed. Then if needed, you kind of smash down if the natural juices don't start to bubble out. If after smashing, the juices don't come out, then you might need to add some filtered water and more sea salt. You want a brine that will be a little above the beets. place a weighted plate over the bowl and wait, but check and sample everday. But double check a fermenting book, like Wild Fermentation, for instructions. It really has been awhile since I have done any fermenting. good luck!
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I fermented beets only once and sadly they did not come out very well. I, too, shall be interested in happier fermented beet stories. Recently I tried making beet chips. There is nothing fermented about them, but something delicious to do if you have a lot of beets. I had eaten some wonderful beet chips, researched online and tried baking some for myself. Once again, not a success. They were flavorful (as roasted beets are) but they were not crunchy. Perhaps I need to use a mandolin to make the slices very, very thin. Beets are so tasty. I will avidly follow this thread. And, all those beet greens! Have you been thinking about them? Oh, what wealth!
Our local farmer has a whole lot of beetroot he is almost giving away. Does anybody have any ideas for fermenting it? What does one have to do? I know you can pickle it but that needs youngish beets if they are not to taste woody. These are all overblown and other than soup I cannot think of anything.
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