Heartbeet Kitchen
Fermented Beets with Cumin and Basil
January 30, 2016 in Canning and Preserving · Dairy-Free · Gluten-Free · Nut-Free · Paleo · Vegan · Vegetables · 32 Comments

Fermented Beets with Basil & Cumin {recipe}Bubbles, bacteria, probiotics, enzymes & minerals ……

Pickles, sauerkraut, kombucha, kefir, kvass………

Maybe a little hippie sounding, maybe new or old to you, but all related to fermentation! It’s quite a fascinating process, relying on just salt and water to make things literally come alive, turning your favorite fruits and vegetables into even healthier and delicious bites. One of the ways it’s different than what we think of as “pickling” is that hot brine or acid (like vinegar) is never used because that kills all of the powerhouse nutrients, and halts any type of good bacteria (like those in yogurt) from growing. Fermentation extends the life of foods, as beneficial bacteria consume the natural sugars and produce lactic and acetic acid for preservation. And they keep your tummy happy, producing vitamins, that help to populate the gut with microbes and boost the immune system.

But yikes. This “alive” thing made me a little nervous. The possibility of mold growing and getting sick, the different stages, the process, if the bubbles meant things were going to explode, and wondering if a scoby was an alien from above.

Fermented Beets with Basil & Cumin {recipe}Fermented Beets with Basil & Cumin {recipe}

Despite the anxiety, I tried fermenting the first time about four years ago, starting with kimchi, and then kombucha, figuring it was just like a science experiment and relying on the resources I could find. Thankfully I stumbled upon Amanda’s inspiring and helpful blog, Phickle, basically an encyclopedia on everything you ever wanted to know about these crazy microbial adventures. I felt so comfortable following her recipes and tutorials, seriously demystifying the world of fermentation for me.

And now she’s written a beautiful book, Ferment Your Vegetables! I got lost in it the days after it landed on my doorstep, between the stunning photos and her practical advice on how to get your own little kitchen bubbling with jars of condiments, kraut, pickles, and even different appetizers (like fermented winter squash hummus!) you can make with the results.

Ferment Your Vegetables, by Amanda Feifer

I couldn’t help but make these Fermented Beets with Cumin and Basil first, imagining how beautiful they would shine in the jars, and a flavor combination that just spoke to me. I was dying to try this tangy, earthy, version of one of my favorite vegetables.

Fermented Beets with Basil & Cumin {recipe}Fermented Beets with Basil & Cumin {recipe}

They turned out incredible. (The 2 pictures right above are the day I started the ferment, the one below this paragraph is after. You can see how their color changes.) Lovingly spiced and a bit sour like a good pickle should be. These colorful babes made me fall in love with beets all over again. The earthiness of the beets turns into something sweeter and brighter – a true testament of how food can naturally transform into something so different.

Fermented Beets with Basil & Cumin {recipe} healthy probiotics.

Not only are they great as snack, but they make a beautiful pickle plate, with goat cheese and a heavy drizzle of olive oil. I’ve also been eating them on salads, diced and stirred into scrambled eggs, and as a topping for juicy cuban pork bowls.

Fermented Beet Salad.

Other recipes from the book that are currently sitting on my shelf, bubbling away are: Nutty Sauerkraut (mind blown that you could ferment cabbage + macadamias/pistachos/cashews together!), Carrot Caraway Turnip Slices, and Garlic Honey. New ways with winter vegetables is on the horizon. Yay for seasonal eating! I think you’ll have a lot of fun trying this out, and definitely adding a unique dimension to your everyday meals.

Okay, before you get started, here are some of the most important tips I learned from Amanda that make fermentation so easy and delicious.

  • Make sure you to use washed, very clean glass jars.
  • Let your ferments (beets in this case) sit for 7-10 days in a warm spot, around 65-78 degrees F. That is the perfect environment for the bacteria and acid to growing..
  • You’ll want to make sure the brine sits above the vegetables, using something that submerges them. I used another jar pushed inside the other. And then you MUST cover the jar with a cloth so that bacteria in the air can’t get inside. I learned that the hard way, with one batch that got slimy.
  • Check on them periodically to make sure if the jar has overflowed, you wipe up the spills. If they’re bubbling – that’s a good thing! And if the water is turning a little cloudy, that’s also good.
  • Taste every 3 days or so to see how they taste. When they’re bright, sour, and salty, they’re done. The length of time it takes to get to this stage can differ depending on how warm your environment is.

You can buy the book HERE, or just about every bookstore you’ll walk into. I highly recommend it, from my bubbling kitchen to yours. :) xo

Fermented Beets with Cumin and Basil
Serves: 2 pints
 
Ingredients
  • 4 or 5 small beets (1 pound) -- I used chiogga beets, the pink & white ones, and gold beets.
  • 1½ teaspoons (3.5 grams) cumin seeds
  • 1 tablespoon (18 grams) kosher salt
  • 2 cups filtered water (not tap water!)
  • ¼ cup whole basil leaves
Instructions
  1. Slices the beets into ¼ inch slices.
  2. Put the cumin seeds in the bottom of two pint jars and stack the beets on top.
  3. Mix the salt into the water until dissolved, then pour brine into jars until beets are just covered. (If you need to add a little more filtered water, that is okay.)
  4. Submerge your veggies with a vessel, like another jar that fits inside, and cover these.
  5. Place jars on small plate and allow to ferment at room temperature (65-78 degrees F) for 1 to 2 weeks.
  6. Once you're happy with the flavor and acidity, remove the weights and pack basil into each jar. Put lid on and refrigerate. After two days remove the basil (or it will spoil). Enjoy! These will last up to 3 months in the refrigerator.

Fermented Beets with Basil & Cumin {recipe} healthy probiotics.I received this book from Quarto Publishing Group, with no obligation to post. All opinions are my own. This post contains affiliate links, which I make a small amount of money from should you purchase something.

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32 thoughts on “Fermented Beets with Cumin and Basil

  1. Traci | Vanilla And Bean

    I was completely sucked in by the colors of the glorious beet root and they are soooo delicious right now. A perfect time for fermenting or pickling. Now, I’ve pickled before and fermented kimchi… but never have I fermented beets! I gotta give this a go. What fun! I’ll check out Amanda’s site. Thank you for this my dear! Looking forward to seeing your sauerkraut! WOW!!

    Reply
    1. amandapaa Post author

      right Hannah? i think of of the cartoon scooby doo, then food, then this giant slimy thing and i just don’t know how it makes something so delicious. lol. i’ve made it once at home, but i didn’t feed the scoby enough. off to try it again :)

      Reply
  2. danielle // rooting the sun

    yes amanda! these beets are so incredibly beautiful, employing such a great method of preservation. i love the image of other fermentation projects bubbling away in your kitchen (not to mention they sound amazing – fermented nuts and turnip slices?!). all of this excites me in grand ways. xo

    Reply
  3. Faith (An Edible Mosaic)

    I honestly don’t think I’ve ever seen prettier pickles! You have such a way of seeing beauty everywhere, my friend. I love fermented things too, but I’ll admit, it’s been way too long since I made homemade pickles and apple cider vinegar! I need to get back into it; homemade beats the pants off anything store-bought! xoxo

    Reply
    1. amandapaa Post author

      Thank you Faith :) I couldn’t resist the beautiful light coming in on a winter day to capture their color! I am so intrigued by the apple cider vinegar thing. I need to try that. I know how good it is for you! xo

      Reply
  4. Tessa | Salted Plains

    Ok, the colors in these photos are crazy pretty! I have always been so timid to try fermenting anything for fear I would do something wrong. It sounds like the book simplifies the process and makes it easy to check yourself. I need to do this! xo.

    Reply
  5. Liz @ Floating Kitchen

    The scientist in me just LOVE kitchen projects like this. Fun, nerdy and totally delicious all at the same time. I love these photos – they are like a breath of fresh air in the middle of winter. I think I’m going to need to pick up this book!

    Reply
  6. Emily | Gather & Dine

    Love this post, Amanda! For the longest time mold was also the intimidation factor for me, but finally I got brave and started with kimchee too. And it turned out to be so much easier than I had expected! It’s also such a money saver when you compare to all of those fancy ferments at Whole Foods. Your beets are just gorgeous and I’m so inspired to try this! Goodness, I have SO many cookbooks, but I’m very tempted to get this one as well. :)

    Reply
  7. Linda | The Baker Who Kerns

    I just love all the beautiful colors that beets have. I can’t believe there are so many cool and different types of beets out there, like those red and white striped ones! I’ve been wanted to ferment and can things for a while but it is one of those things that intimidates me in the kitchen. I really want to make my own sauerkraut! That would be my first thing to do! Maybe I’ll go to the bookstore and sit down and read this book and get some tips. I’m always that weird one on the flour with mountains of books around me.

    Reply
    1. amandapaa Post author

      same here Linda! i recently discovered white beets too. i was intimidated by fermenting as well, and they are definitely things i question while they are bubbling away, but you get the hang of it. the book seriously took away my anxiety, super resourceful. and so many unique recipes! xo

      Reply
  8. Christine

    I recently saw this book and thought it looked beautiful! I’ve only ever made sauerkraut, kvass and pickled radish, and I still get just a little nervous whenever I have a fermentation project on the go. It really is just like a science experiment! I can’t get over how pretty these are Amanda! I am really excited to try these :)

    Reply
  9. Amy

    I would LOVE to try this as I love both red beets and basil but I would be terrified that I would give my family food poisoning! If it is fermented, does it contain alcohol?

    Reply
    1. amandapaa Post author

      Hi Randi!
      Yes, use a cloth, not a lid. A lid will prevent fermentation from occurring. I left helpful hints about the process in the paragraphs right above the recipe.

      Reply

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