Fermented Beets
Created by Cheesehead on October 22, 2011
- Servings: 1
- Prep Time: 5m
- Cook Time: 2-3d
- Recipe #1104
Ingredients
- 3 large fresh beets (or 5 medium beets, cooked & cooled, peeled and chopped into 1-inch cubes)
- 1 cup filtered water
- 1 tablespoon kosher salt or sea salt
- 1/4 whey (from draining yogurt)
How to Make
-
Step 1: Place beets into the canning jar.
-
Step 2: In a small bowl, mix the salt and water until salt is dissolved. Add the whey.
-
Step 3: Pour salt mixture over the beets. The mixture should cover the beets and the beets should be 1-inch below the top of the jar.
-
Step 4: Seal the canning jar, place on the counter, out of the way, and let sit for 2-3 days. Taste. If agreeable, put in fridge. They will last awhile, due to the whey.
Nutritional Facts
- Serving Size: 1 (423 g)
- Calories 240.2
- Total Fat - 16 g
- Saturated Fat - 5.3 g
- Cholesterol - 625 mg
- Sodium - 7224.5 mg
- Total Carbohydrate - 1.2 g
- Dietary Fiber - 0 g
- Sugars - 0.6 g
- Protein - 21.1 g
- Calcium - 105.5 mg
- Iron - 3 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg