[USA] Fermented Beets

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NorCal Kid
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[USA] Fermented Beets

Post by NorCal Kid » Mon Apr 23, 2012 22:22

Per the new Marianski book "Sauerkraut, Kimchi, Pickles & Relishes," I'm trying his recipe for Fermented Beets. We've several in our household who enjoy picked beets, plus my wife is growing them in her garden.

Five pounds of fresh, organically-grown beets...
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When I began slicing up the beets, I realized that unless I wanted my hands to have glowing pink palms, I opted to wear vinyl gloves...
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Few ingredients in this recipe-kosher salt, sugar, beets, apples & these two spices: cinnamon stick and whole cloves...
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Apples & all ingredients added to the slice beets...
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Packed down into a 1 gallon jar. I'll continue to 'press' down the content as the salt draws the liquid out and eventually should cover the mixture in a rich sangria-red pool of brine.
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Now we store @68° for a couple weeks & taste...

Kevin
Last edited by NorCal Kid on Fri May 18, 2012 06:26, edited 1 time in total.
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Post by Dave Zac » Tue Apr 24, 2012 01:26

It's fun to watch someone hit on something they enjoy. Fermenting vegetables is a great hobby to go along with sausage making. And really good for you.

Nice job Kevin
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Post by DLFL » Tue Apr 24, 2012 02:12

Sounds good!
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Post by NorCal Kid » Fri Apr 27, 2012 17:26

Fermentation update: four days in, and with temps hovering in the 68-72° range, the jar of purpleness has been actively 'percolating'-plenty of bubbles emanating to the top of the jar, and the water in the airlock has turned pink from the gases passing through it.

Very encouraging so far!

Kevin
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Post by IdaKraut » Fri Apr 27, 2012 19:11

Kevin,

Thanks for the update. I am really anxious to hear how this tastes once done. Your picture taking is superb.
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Post by NorCal Kid » Sat Apr 28, 2012 01:28

Thanks, Rudy.

Here's a shot of what I was describing in my last post. I moved the jar out into the sunlight so I could capture the effect.

Plenty of bubble action. Beautiful color! :wink:

Kevin

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Post by Keymaster » Sat Apr 28, 2012 02:10

Nice job Kevin, Is the Air lock filtering out all the smell from all those gasses?
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Post by NorCal Kid » Sat Apr 28, 2012 02:22

I have 3 jars all occupying the same location (top of stairs landing); 2 with sauerkraut & one with bubbling' beets-and I don't smell any hint of an odor. Maybe if the space where more confined it'd be more noticeable, but as it stands, I have to put nose practically right atop the airlock to get a whiff of anything.

And I'm not complaining about a lack of cabbage smell..... :mrgreen:

Kevin
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Post by IdaKraut » Sat Apr 28, 2012 16:13

Kevin,
Did you make your own lid/airlock or was that something you bought online? I have plenty of jars of various sizes but no airlocks. Thanks.
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Post by NorCal Kid » Sat Apr 28, 2012 16:19

IdaKraut wrote:Kevin,
Did you make your own lid/airlock or was that something you bought online? I have plenty of jars of various sizes but no airlocks. Thanks.
I bought a couple sets (packs of 3) of these 3-piece airlocks off Amazon. CHEAP. but they do get you for shipping... :oops:
http://www.amazon.com/Piece-Plastic-Air ... 297&sr=1-1

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I drill a hole in the metal lids, added a rubber grommet & squeezed the airlock into the lid.

Kevin
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Post by IdaKraut » Sun Apr 29, 2012 14:44

Thanks Kevin. I'll order some.
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Reaping The Harvest

Post by NorCal Kid » Mon May 14, 2012 02:42

After 3 weeks of waiting patiently, it is time to finally have some Fermented Beets!! :mrgreen:

They smell great as I opened the jar: a bit of spice and a sweet beet aroma.
The beet slices are firm to the bite - not like the soft, cooked & vinegary varieties one finds in cans and at salad bars. And they are TART! I like the tartness of them quite a bit , but my wife prefers a dab of sweetener sprinkled over the top. The apples add a nice, slightly softer texture and additional sweetness. Pleasant balance of spice (cinnamon, clove) and sharpness.

I'm very pleased with the way this batch came out. I'm glad I waited an additional week. When I sampled some about 10 days ago, they were not quite 'there' as far as tartness.

One side note: You have to be quite careful with BEET JUICE. It get everywhere if you're not careful & will stain everything it seems to come in contact with!

Here's a couple of shots of beets getting put in pint jars and a plating shot.

Kevin

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Post by ssorllih » Mon May 14, 2012 04:02

I have always loved the taste and texture of beets and beet greens. I was therefore quite disappointed to learn that almost all of the nutrition is supplied by the greens and the roots are little better than white turnips for vitamins annd minerals. The taste of fresh young beets with the greens, well seasoned with butter and salt and pepper makes up for any short comings they may have.
The pickled beets look like they could be a good addition on a relish plate.
Ross- tightwad home cook
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Post by DLFL » Mon May 14, 2012 13:45

I think it is time to get some airlocks and jars!!!!
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Post by Keymaster » Wed May 16, 2012 02:22

Very nice job kevin, those beets look devine !!
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