@rek how do you ferment beets? Just grate it, add salt and put it in jar? Or do you add some lactic acid bacteria as a starter? (I have sourkraut and might take some of the juice)
There are some huge beets in my basement, waiting to be processed...
@Sibylle I sliced it thin with a slicer that makes match sticks, but you don't have to make them that thin (it's just the tool i have that does that).
Add pickling salt yes, a certain amount per beet weight. You don't need starter, if you leave it alone for 7 days on your counter top fermentation will start, then move it to a cooler place to continue to ferment for 2 more weeks.
A warning tho, beets have a very energetic fermentation and spit juice everywhere, put a bowl under each jar ;)
@rek they contain a lot of sugar, therefore they are messy to ferment! Thank you for the warning!
I will try a jar or two. 👍
Do you Cover the jar or just when it is finished?
@rek does the food tastes salty or carries more salt? I’ve wanted to try but my partner has water retention and salt is her arch ennemy.
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