Homemade Fermented Beets
- 1 bunch (3-4 small) beets, sliced or cubed
- 1/2 small onion, diced (optional)
- 2 cloves garlic, peeled
- 2-3 sprigs fresh dill
- 1 tsp black peppercorns
- 2 cups filtered water
- 1 1/2 T unrefined sea salt
Put onions, garlic, fresh dill, and black peppercorns in a pint jar. Top with beets. Warm filtered water in a saucepan over low heat, just until slightly warmed. Stir in salt to dissolve and immediately remove pan from heat. Allow water to cool to room temperature, then pour over beets, leaving 3/4 - 1-inch headspace. Cover jar with a coffee filter secured with a rubber band and allow to rest on the counter at room temperature away from sunlight for 7 to 10 days, checking every couple of days to ensure all vegetables are kept below the brine. At the end of fermenting period, cover jar with a tight lid and refrigerate. Makes 1 pint jar of fermented beets.
