Preserved Pickled Beets
Discover the delightful fusion of flavours in this simple yet tantalising recipe for fermented beets, seasoned with ginger, coriander, and citrus peel. This probiotic-rich condiment is perfect for adding a burst of flavour to your salads, bowls, or cheese plates.
### Ingredients
- **Beets**: 2–3 medium, washed, peeled, and diced into small, uniform pieces. - **Fresh ginger**: 1–2 inches, peeled and sliced into thin coins or matchsticks. - **Coriander seeds**: 1 teaspoon, whole (crush slightly for more flavour release). - **Citrus peel**: Peel from 1 small lemon or orange, cut into strips (avoid the bitter white pith). - **Salt**: 2 tablespoons non-iodized salt (such as sea salt) per quart of water for brine. - **Fresh water**: Filtered or spring water, enough to cover the beets in the jar.
### Equipment
- A clean quart-sized jar with a lid. - Fermentation weight or a small glass jar to keep vegetables submerged. - Craft paper or disposable cloth (optional, for open-lid fermenting).
### Instructions
1. **Prepare the Beets**: Wash, peel, and dice the beets into small, uniform pieces—small enough to fit through the jar’s mouth and be easily submerged by the brine. 2. **Add Aromatics**: Place the beets, ginger slices, coriander seeds, and citrus peel strips into the jar, layering as you go. 3. **Make the Brine**: Dissolve the salt in warm water, then let it cool to room temperature (2 tbsp salt per quart of water). 4. **Pour Brine Over Vegetables**: Pour the brine into the jar until the beets are completely submerged, leaving about 1 inch of headspace at the top of the jar. 5. **Weigh Down the Vegetables**: Place a fermentation weight or small clean glass jar (small enough to fit inside) on top of the beets to keep everything under the brine. Optional: Cover the jar with a breathable cloth to allow gases to escape and prevent mold. 6. **Ferment**: Store the jar at room temperature, out of direct sunlight. Check daily for any mold or scum, and remove if necessary. Taste after 3–5 days—the longer it ferments, the tangier and softer the beets will become. 7. **Refrigerate**: Once fermented to your liking, seal the jar with a lid and refrigerate to slow further fermentation. The beets will keep for several weeks.
### Tips
- **Cleanliness**: Always use clean hands and equipment to avoid introducing unwanted bacteria. - **Troubleshooting**: If you notice mold or an off odour, discard the batch. - **Variations**: Adjust the amount of ginger, coriander, and citrus peel to taste. You can also add garlic or black peppercorns for additional flavour.
This simple ferment creates a colorful, tangy, and aromatic condiment that’s perfect for adding flavour and nutrition to your meals. The added ginger, coriander, and citrus peel elevate the classic fermented beet into a uniquely zesty, probiotic-rich side-dish.
You can use red beets, yellow beets, or Chioggia beets for fermentation. Store fermented beets in the fridge for up to 6 months. The brine can be consumed, but it will taste salty and sour.
- The fusion of flavors in this fermented beet recipe is an excellent addition to your health-and-wellness lifestyle, as it provides a probiotic-rich condiment for enhancing the taste of various food-and-drink items.
- This healthcare-focused cooking technique of fermenting beets can contribute to your fitness-and-exercise regime, as the probiotic-rich condiment can boost your immune system and improve digestion.
- As part of your healthy-cooking routine, you can utilize this fermented beet recipe to make a vibrant and tangy side-dish that fits into your lifestyle, featuring aromatic flavors like ginger, coriander, and citrus peel.
- As you savor the delicious flavors of this fermented beet dish, consider posting about your findings and experiences on social media, inspiring others to try healthy-cooking alternatives and join in the delightful food-and-drink journey.
