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.

Yield: pints

Prep Time :10

Additional Time :14

Total Time :14 10

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)

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.

Reprinted with permission from the Ferment Your Vegetables cookbook.