Cultured beets make a delicious side dish to nearly any meal, and a nice way to add variety in winter time when beets are abundant.
Ingredients:
10 medium or 3 large beets, cooked, skins removed, chopped or shredded 10 medium or 3 large beets, cooked, skins removed, chopped or shredded 10 medium or 3 large beets, cooked, skins removed, chopped or shredded
3/4 cup water water water
One of the following: 1 Tbsp. salt OR 2 to 3 tsp. salt and 1/4 cup whey One of the following: 1 Tbsp. salt OR 2 to 3 tsp. salt and 1/4 cup whey One of the following: 1 Tbsp. salt OR 2 to 3 tsp. salt and 1/4 cup whey
Instructions:
Dissolve the salt in water then add the whey (optional)
Place the beets in the jar and pour the liquid over the beets. Ideally the beets should be submerged under the liquid. Ferment for 3 to 10 days at room temperature.
Once the fermentation period is complete, the beets can be removed to a storage container if desired. Store cultured beets in the refrigerator or root cellar.
