Recipe of Fermented Chilli Oil

Raw Fermented Beets

A drizzle brightens up a quick pasta dish, and a little with mashed potatoes or on a cheese toastie will lift you temporarily from.

Recipe Summary Raw Fermented Beets

The health benefits of fermented foods are well established, and they're tasty to boot! If you're lucky enough to have a bumper crop of beets, try this easy recipe. Once beets are fermented, store in the refrigerator for up to 3 months.

Ingredients | Fermented Chilli Oil

2 pounds beets, peeled and cut into chunks

4 cloves cloves garlic, peeled

6 peppercorns

2 bay leaves

3 cups water, boiled and cooled

1 tablespoon salt

Directions

Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.

Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.

Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.

You can also put beets into 1 large jar. In that case only use 2 cloves of garlic, 3 peppercorns, and 1 bay leaf total.

The number of days for fermenting will depend on ambient temperature.

Info | Fermented Chilli Oil

prep: 30 mins additional: 1 week 2 days total: 1 week 2 days Servings: 8 Yield: 2 jars

TAG : Raw Fermented Beets

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,