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Fermenting Beets



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amother
OP


 

Post 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
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amother
Dimgray


 

Post 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.
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estreya




 
 
    
 

Post 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!
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amother
OP


 

Post 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?
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estreya




 
 
    
 

Post 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.
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mha3484




 
 
    
 

Post Wed, Jan 04 2023, 7:46 pm
Do you use raw beets or cooked?
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amother
Floralwhite


 

Post 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.
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amother
Chocolate


 

Post 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.
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amother
DarkPurple


 

Post 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?
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amother
DarkPurple


 

Post 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.
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amother
DarkPurple


 

Post 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?
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amother
DarkPurple


 

Post 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?
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amother
DarkPurple


 

Post 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?
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amother
DarkPurple


 

Post 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?
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