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BEETS

Let's Ferment with Dr. Carolyn Griffin

INGREDIENTS:
 3 MEDIUM BEETS
 1 GARLIC CLOVE, PEELED
 2 FRESH BASIL LEAVES
 1 tsp BLACK PEPPERCORNS
 2 tsp SEA SALT
 FILTERED WATER
 2 tbsp KEFIR WHEY (STARTER CULTURE, OPTIONAL)
INSTRUCTIONS:
1

Use a mandoline to cut the beets into thin rounds.

2

Place beets, garlic, basil and black peppercorns into a quart-sized wide-mouth mason jar.

3

Add water and salt (brine) leaving about 2 inches of headroom.

4

Add whey (optional).

5

Using a glass weight (pickle pebble) and an airlock, allow to ferment for 3-4 days or until it is bubbling.

6

Store in the refrigerator for 6-9 months.