Fermented Beets Recipe
Fermented Beets with Tarragon, Balsamic, Shallot Recipe
- ½ cup water
- ½ tsp salt
- ½ tbsp balsamic vinegar
- 2 small shallots
- 1 small bunch fresh tarragon
- 3 small beets (or 2 medium beets)
Dissolve salt into water.
Wash and peel raw beets. Use kitchen gloves and safeguard counters as beets easily stain surfaces.
Finely shred beets into a bowl.
Thinly slice shallots and add to beets.
Chop tarragon and add to shallots and beets.
Add balsamic vinegar and salted water to the bowl of beets, tarragon, and shallots. Mix well. Pour into a large mouth mason jar.
Wrap pickle pipe with saran wrap to avoid staining the wood and press pickle pipe into red beets to compress. Place glass pebble onto beets. Place silicone top onto the jar and screw on the mason jar ring.
Place jar in a dark cool place for 1-2 weeks. Place in refrigerator with sealed lid to keep for 2 weeks.
Fermentation kit: https://amzn.to/3jtzHCe
Kitchen aid attachment kit: https://amzn.to/3zBDe7o
This does a great job of shredding tough raw root vegetables like beets.
Calories: 152kcal | Carbohydrates: 34g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1369mg | Potassium: 1006mg | Fiber: 9g | Sugar: 22g | Vitamin A: 125IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 3mg