|
|
|
|
|
Forum
-> Recipe Collection
-> Healthy Cooking
amother
OP
|
Wed, Jan 04 2023, 5:25 pm
does anyone have a recipe to ferment beets. Have the jar and beets ready just need tome instructions. tia
| |
|
Back to top |
0
|
amother
Dimgray
|
Wed, Jan 04 2023, 6:28 pm
For a 1 liter jar:
2 medium beets, cut into small cubes should fill 1/3 to 1/2 of the jar.
1 1/2 tsp sea salt
Water to fill (distilled is best, spring is fine or filtered)
Set it to ferment for about a week in a room-temperature dark place.
| |
|
Back to top |
0
|
estreya
|
Wed, Jan 04 2023, 6:30 pm
We do this every year when Purim falls. It gets used for borscht, etc for Pesach. It takes a month to fully ferment and get the proper sour taste. Also depends on your room temperature, etc.
Rossl/Fermented Beets
5 medium beets
9 c cold water
large 10 c glass jar with lid (sterilized)
Directions:
Under running water, peel beets (they stain -- best to wear disposable gloves) and place in a bowl.
Cut them into chunks (like in half and then crosswise into thirds or fourths).
Place them in your 10 c sterilized jar (important to guard against any molds).
Fill jar with water to cover by about 3 inches at least.
Let jar sit on counter with lid just sitting on top. Don't screw it on.
Within a day, you should start to see white foam on surface. With a COMPLETELY CLEAN utensil, remove the foam and cover it loosely again.
Remove on a daily basis. It will stop after several days. This is the fermentation process beginning.
In about 2 weeks, the water will start turning redder and if you taste it, again clean spoon only, it should start tasting sour.
They will be ready in 4 weeks. You can then screw the lid on and keep in fridge.
ETA: salt is not added with this version. also, the juice is used in recipes so no waste.
Hope it helps!
| |
|
Back to top |
2
|
amother
OP
|
Wed, Jan 04 2023, 6:37 pm
thanks all! I have a 1 gallon(16 cup) air seal jar what would be the proportions? I thought you need salt to get it to ferment?
| |
|
Back to top |
0
|
estreya
|
Wed, Jan 04 2023, 6:41 pm
amother OP wrote: | thanks all! I have a 1 gallon(16 cup) air seal jar what would be the proportions? I thought you need salt to get it to ferment? |
Been doing this for MANY years. Never used salt.
If using my instructions, increase to about 9 or 10 medium beets and just keep water about 2-3 inches above the beets.
| |
|
Back to top |
0
|
mha3484
|
Wed, Jan 04 2023, 7:46 pm
Do you use raw beets or cooked?
| |
|
Back to top |
0
|
amother
Floralwhite
|
Wed, Jan 04 2023, 7:59 pm
this is what I do.
I have half gallon jars with fermenting lids
3-4 beets. I try to get organic. always use very fresh beets.
Peel, chunk, put in jar. Should fill jar 1/2-2/3.
Mix filtered water with sea salt. 2T salt per 8 cups water.
Cover. If you have fermenting lids, which has a one way valve, there's no need to open jar at all until ready.
I keep on my counter, in the back, dark corner, for 2 weeks.
I've done this successfully many times, and seen great health results from this liquid.
| |
|
Back to top |
0
|
amother
Chocolate
|
Wed, Jan 04 2023, 8:11 pm
I do it all the time. I use a 5 liter glass jar with a fermenting lid.
5-6 beets, peeled and cut in chunks
Fill with filtered or distilled water until neck of jar. 2 grams salt per cup water.
Leave in dark place for 11-21 days.
| |
|
Back to top |
0
|
amother
DarkPurple
|
Wed, Feb 22 2023, 5:27 am
amother Floralwhite wrote: | this is what I do.
I have half gallon jars with fermenting lids
3-4 beets. I try to get organic. always use very fresh beets.
Peel, chunk, put in jar. Should fill jar 1/2-2/3.
Mix filtered water with sea salt. 2T salt per 8 cups water.
Cover. If you have fermenting lids, which has a one way valve, there's no need to open jar at all until ready.
I keep on my counter, in the back, dark corner, for 2 weeks.
I've done this successfully many times, and seen great health results from this liquid. |
do you use large beets?
I read that large beets have a woody core so get smaller as they are more tender.
if its tender does it mean softer? I thought it has to be firm and fresh?
| |
|
Back to top |
0
|
amother
DarkPurple
|
Wed, Feb 22 2023, 5:30 am
amother Chocolate wrote: | I do it all the time. I use a 5 liter glass jar with a fermenting lid.
5-6 beets, peeled and cut in chunks
Fill with filtered or distilled water until neck of jar. 2 grams salt per cup water.
Leave in dark place for 11-21 days. |
does 5 litre come out better than smaller batches?
I usually make 2 litre jar but it uses up so fast and I have to quickly make another batch
before first finishes.
I cant decide if I should get another airlock and do two 2 litres at once or just this one airlock on a 5 litre jar? (the airlock is expensive)
why would one do a few small ones if u could do larger ones?
just wondering if there is any diff between larger batches and smaller.
| |
|
Back to top |
0
|
amother
DarkPurple
|
Wed, Feb 22 2023, 5:32 am
estreya wrote: | We do this every year when Purim falls. It gets used for borscht, etc for Pesach. It takes a month to fully ferment and get the proper sour taste. Also depends on your room temperature, etc.
Rossl/Fermented Beets
5 medium beets
9 c cold water
large 10 c glass jar with lid (sterilized)
Directions:
Under running water, peel beets (they stain -- best to wear disposable gloves) and place in a bowl.
Cut them into chunks (like in half and then crosswise into thirds or fourths).
Place them in your 10 c sterilized jar (important to guard against any molds).
Fill jar with water to cover by about 3 inches at least.
Let jar sit on counter with lid just sitting on top. Don't screw it on.
Within a day, you should start to see white foam on surface. With a COMPLETELY CLEAN utensil, remove the foam and cover it loosely again.
Remove on a daily basis. It will stop after several days. This is the fermentation process beginning.
In about 2 weeks, the water will start turning redder and if you taste it, again clean spoon only, it should start tasting sour.
They will be ready in 4 weeks. You can then screw the lid on and keep in fridge.
ETA: salt is not added with this version. also, the juice is used in recipes so no waste.
Hope it helps! |
mine starts getting red after a few days.
its totally red after a week.
think cos I use salt and you dont?
| |
|
Back to top |
0
|
amother
DarkPurple
|
Wed, Mar 15 2023, 7:27 am
if the beets are really really small. do I keep them whole or is there something to it that you gave to cut them open?
| |
|
Back to top |
0
|
amother
DarkPurple
|
Thu, Aug 31 2023, 6:16 am
how big is the ideal to cut the beets?
will anything happen if I cut it 2 inches?
| |
|
Back to top |
0
|
amother
DarkPurple
|
Sun, Sep 10 2023, 12:37 am
estreya wrote: | We do this every year when Purim falls. It gets used for borscht, etc for Pesach. It takes a month to fully ferment and get the proper sour taste. Also depends on your room temperature, etc.
Rossl/Fermented Beets
5 medium beets
9 c cold water
large 10 c glass jar with lid (sterilized)
Directions:
Under running water, peel beets (they stain -- best to wear disposable gloves) and place in a bowl.
Cut them into chunks (like in half and then crosswise into thirds or fourths).
Place them in your 10 c sterilized jar (important to guard against any molds).
Fill jar with water to cover by about 3 inches at least.
Let jar sit on counter with lid just sitting on top. Don't screw it on.
Within a day, you should start to see white foam on surface. With a COMPLETELY CLEAN utensil, remove the foam and cover it loosely again.
Remove on a daily basis. It will stop after several days. This is the fermentation process beginning.
In about 2 weeks, the water will start turning redder and if you taste it, again clean spoon only, it should start tasting sour.
They will be ready in 4 weeks. You can then screw the lid on and keep in fridge.
ETA: salt is not added with this version. also, the juice is used in recipes so no waste.
Hope it helps! |
why do you have to remove the white bubbles?
do they smell of yeast?
what are the bubbles? the sugars released by the beets?
| |
|
Back to top |
0
|
Related Topics |
Replies |
Last Post |
|
|
How to cook beets without losing the redness
|
13 |
Fri, Apr 26 2024, 12:15 pm |
|
|
How to steam beets without a steamer
|
5 |
Mon, Jan 22 2024, 9:59 am |
|
|
Beets?
|
15 |
Fri, Sep 15 2023, 3:58 pm |
|
|
Do you wash beets after peeling
|
10 |
Wed, Sep 06 2023, 4:46 pm |
|
|
If you have successfully fermented beets
|
31 |
Mon, Jul 24 2023, 7:46 pm |
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
| |
|
|
|
|
|