Fermenting Beets In Crock Food

SIMPLE FERMENTED "PICKLED" BEETS WITH GARLIC & DILL

Steps:

• Wash and peel the beets. Cut away the tough portion near the stem.
• Cut beets into desired size and shape (bite size chunks, sticks, slices, etc.) Thinner pieces make for more tender (but still crisp!) finished fermented beets. Large chunks may remain more tough.
• In a clean jar or ferment vessel, place a few sprigs of washed fresh dill and a clove of garlic in the bottom of the container. Add optional pinch of peppercorns or chili flakes.
• Next, pack the chopped beets into the container until halfway full - minimizing empty air space as you go.
• Add another small handful of dill and clove of garlic.
• Continue adding the chopped beets until the container is full.
• On the stovetop on low heat, combine the called-for salt and filtered water to create a salt water brine. Heat only until salt dissolves. Do not add hot brine to the beets! Allow to cool to room temperature/lukewarm as needed.
• Pour the brine into the ferment vessel or jar until the beets are fully submerged. Carefully tap and wiggle the jar side to side to release any trapped air pockets.
• Next put a Kraut Source lid, or other fermentation weight and air lock lid on top of the jar.
• Allow the beets to sit at room temperature to ferment for Fahrenheit for 7 to 14 days. The ideal fermentation temperature is between 70 and 75 degrees.
• If you are using a Kraut Source lid, watch the air-lock water "moat" in the lid to ensure it doesn't dry up. Refill with water if needed. Also, carefully remove the top cap of the lid and press the spring down to remove more air halfway through fermentation. Keep the container on a plate to catch overflowing brine.
• When the time is up, remove air lock lid and weights, cover the container with a standard lid, and store the finished fermented vegetables in the refrigerator.
• Use within several months, or possibly up to a year! As long as they aren't moldy or obviously putrid, they're still good!

RAW FERMENTED BEETS

Steps:

• Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.
• Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.
• Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.

FERMENTING BEETS

Steps:

• Prep your beets: remove the greens and wash your beets. Cut off the tops and the roots. Use a vegetable peeler to remove the skin. Then, cut your beets as you wish (you can go with thin slices or cube the beets... It doesn't matter how you cut your beets just take into consideration that the thinner you slice the beets the faster they'll soften).
• Pack the jar: wash your jar with warm water and dish soap. Pack the jar with the beets. Make sure to leave 1-1 1/2 inch of headspace for the fermentation weight.
• Add the mustard seeds or other seasonings (see notes).
• Add the brine: dissolve a tablespoon of salt in a cup of water and add it to the jar. Repeat until the jar is filled with brine. Place a fermentation weight on top of the beets. Make sure the beets are covered with brine.
• Let ferment: close the jar with the lid (use a plastic freezer lid or a fermentation lid) and set on a plate to catch any liquid that spills out in the fermentation process. Place your jar at room temperature to ferment.After a couple of days, you'll see bubbles starting to form inside the jar. If you are not using a special fermentation weight, make sure to open the jar once a day to let the gas out then close it again (just twist the lid as if you are going to open the jar and after a few seconds twist it back again). It should take 7-10 days for a quart jar to ferment. The brine in the jar will become foggy and then after about a week, it will clear again. When the brine is clear again the beets are ready.
• Store the jar in the fridge or a root cellar for best results or at room temperature for a couple of months.