Method

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• Cube the peeled beets/vegetable into roughly 1cm square cubes.
   

• Peel and roughly chop the garlic.
   

• Remove the leaves from the thyme stalks and discard stalks.
   

• Put beets/vegies, garlic and thyme in a bowl and combine well.
   

• Put salt and water in a seperate bowl and mix until salt is dissolved.
   

• Add the beet/vegie mix to the sterilised jar and push down as much as possible so ingredients are compacted in thoroughly.  Leave approx 2cm at top of jar.

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• Add salted water to the jar so that the beets are completed covered.

 

• If you have a proper fermentation jar, place the weighted lid on top of the jar and seal.  You can also use a standard jar lid, if it is airtight.

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• Leave the jar in a dark spot, which is approx 20-40 degrees in temperature for at least 1 week.

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• IMPORTANT NOTE: If you are choosing to use a standard jar with lid, you will need to remove the gas from the jar at least daily (to avoid the lid from being blown off due to gas build-up in the jar).  A fermentation jar allows for this to occur whilst weighting down the vegetables in the jar, so it is not necessary if you are using this type of jar.

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• After a week, you are able to enjoy your fermented beets.  The longer you leave the fermented vegetables, the stronger the fermentable flavour.

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• After the beets have reached your desired flavour, ensure you place an airtight lid and keep in the refrigerator for a longer life.

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• They should keep in the refrigerator for up to 3 months.