Description
A refreshing and nutrient-dense fermented beverage made with beets.
Ingredients
Scale
- 2 medium beets, organic (2 cups diced, with skin on)
- 3 cups filtered water
- 1 tablespoon fine sea salt
- ¼ cup whey (or fermented pickle brine or sauerkraut brine)
- 1 2-quart jar
Instructions
- Rinse and slice the beets into ¼-inch thick rounds, then dice them, leaving the skin on.
- Get a clean 2-quart mason jar. If adding any whole spices, add these to the jar first, then add garlic, onion, or dill if using. Add all the beets over the top. If adding whey, kraut brine or pickle brine, add this now.
- Mix 3 cups of water with 1 tablespoon of fine sea salt. Pour this into the jar, leaving at least 1-2 inches of headroom at the top. If you want to add more brine: the ratio is 1 heaping teaspoon of salt, per 1 cup of water. Mix it first, then add.
- Cover with a loose-fitting lid and place the jar in a bowl or baking dish to collect any overflow.
- Place the jar in a cool, dark place (60°F-70°F is ideal). Check every couple of days, removing seeds if needed.
- If you added whey or brine, check for signs of fermentation within 2-3 days. If not, it may take 1-2 weeks to bubble.
- Once happy with the flavor, refrigerate. (You can either strain or leave the beets in.) It will continue to ferment in the fridge, but at a slower rate.
- If you notice white foam on top, it is likely kahm yeast and harmless. Skim it off. Discard if you see mold.
Notes
- The longer it ferments, the more tangy it becomes.
- Ensure any brine used is fermented and made with salt only, no vinegar.
- The sugar from the beets will continue to feed the healthy bacteria while fermenting.
- Prep Time: 15 minutes
- Category: Beverages
- Method: Fermentation
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 8g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg