Wednesday, May 13, 2009


Their color is amazing!
I have a small harvest of beets that I am going to "pickle" by lacto fermenting, it's really quite simple. Bake beets (minus the greens) until tender and chop. Make a brine with distilled water and sea salt and then pack your cooled beets into jars. Leave on the counter for 3-4 days (or until you get the right tartness) then store in the fridge. We've never had beets before so this is a new experience. If it turns out well then we'll plant them in our fall garden...beets don't like Texas summers.

We're trying the greens in a salad for dinner, but only after a good washing,
these had a lot of grit!

At least they'll be pretty while fermenting on the counter!

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