Fermented Beets with Cumin and Basil

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What is Fermentation?

Bubbles, bacteria, probiotics, enzymes & minerals ……

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

Natural fermentation is 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.

I began canning and preserving years ago, starting with homemade fermented kimchi, and then kombucha. Beyond fermenting fruits and vegetables, I dove into the world of sourdough bread which relies on natural fermentation and the magic of a sourdough starter!

Fermentation extends the life of foods, as beneficial bacteria consume the natural sugars and produce lactic and acetic acid for preservation. They keep your tummy happy, producing vitamins, that help to populate the gut with microbes and boost the immune system.

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 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.

What Do Fermented Beets Taste Like

These beets turned out incredible. Delicately spiced tangy and sour, like a good pickle should be. These colorful slices made me fall in love with beets all over again.

With natural fermentation, the earthiness of the beets turns sweeter and brighter – a true testament of how food can naturally transform into something so different.

Tips for Fermenting Vegetables

• 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.

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Tangy Fermented Beets with Cumin

These naturally fermented beet slices are infused with cumin and basil, a tangy pickle with a bit of earthiness. Easy to make and probiotic rich.

4.50 from 8 votes

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Prep Time :10 minutes minutes

Additional Time :14 days days

Total Time :14 days days 10 minutes minutes

Yield: 2 pints

Author: Amanda Paa

Ingredients

• 4 or 5 small beets (1 pound) — I used chiogga beets, the pink & white ones, and gold beets.
• 1 1/2 teaspoons (3.5 grams) cumin seeds
• 1 tablespoon (18 grams) kosher salt
• 2 cups filtered water (not tap water)
• 1/4 cup whole basil leaves (optional)

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Instructions 

• Slices the beets into 1/8 to 1/4 inch slices.
• Put the cumin seeds in the bottom of two pint jars and stack the beets on top.
• 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.)
• Submerge your veggies with a vessel, like another jar that fits inside or a weight so that beet slices are fully submerged.
• Place jars on small plate and allow to ferment at room temperature (65-78 degrees F). Ferment the beets for 5 days away from direct sunlight. On day 5, taste the beets. If you want them to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days. If you’re happy with the taste, remove the weight, and fermentation lid.
• Pack some basil into each jar if you'd like. Put lid on and refrigerate. If you do the basil remove it after after two days (or it will spoil). Enjoy! These will last up to 3 months in the refrigerator.

Notes

Reprinted with permission from the Ferment Your Vegetables cookbook.