Fermented Beets with Cumin and Basil
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.
Yield: 2 pints
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
Instructions
- Slices the beets into 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, and cover these.
- Place jars on small plate and allow to ferment at room temperature (65-78 degrees F) for 1 to 2 weeks.
- 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.
Notes
Reprinted with permission from the Ferment Your Vegetables cookbook.