The video is not too long! Very informative and thank you for taking your time to teach. If someone is negative and thinks it is too long they have every right to click off and tune out. Just like we have the right to enjoy. I will be making this very soon. 😊
You can use a bay leaf in fermentation of vegetables…bay leaf, tea leaves, tea bags, grape leaves all have tannin which will keep your vegetables crunchy…like pickles or beans …you can use 1 tea bag at bottom ..regular or decaf will work
I eat a piece of beet every day, beginning on day one. When they become as sour and soft as I like, then I refrigerate to stop the souring process. For beets that I know I won't be eating for a long time, I refrigerate immediately because they will still sour slowly in the frig. For people who find beets too strong flavored, you can mix with carrots for a milder ferment. Try fermented shredded beets and carrots to add to salads instead of vinegar.
To store 2 years at room temp I add 1/2 cup boiled vinegar to each quarts. Been fermenting for 2 decades first I heard of the watching for the juice to clarify to know when fermenting is done very useful.
Adding sugar to vegetables at the beginning of the process does bad things to your ferment. Anybody who wants the beets with added sugar could safely add them after the ferment is complete. Like at serving time.
Lady Lee, I take my hat off to you for a thorough video on fermentation. Greetings from south eastern north carolina west of I-95. I am a new subscriber to your helpful channel.
Brilliant! New sub here. I’ve been fermenting stuff for a few years, I make kefir every day, but I had let the veggie ferments slip over the past 12 months - it’s been a funny old time hasn’t it? But beets are so good for us , I have pickled them ( the European way, just vinegar, no sugar and NO CANNING!😅but I wanted to try fermenting them. So today I watched your video and I’ve got my beets all ready -there’s a kohlrabi coming on to or rows veggie box so I’m doing them together! Just put a quart jar of sauerkraut up. So pleased to get my fermenting mojo back! BTW love the music! I play folk fiddle here in the UK.
Great video. Love your clear voice. I put a cloth lid on with a rubber band and use a stone which has been boiled for 10 mins as, a weight. Seems to work x
Thanks! Good to know the rock trick works. I tried to weight things down with an apple before and it didn't work. I ended up buying glass weights but was wondering about the rock trick.
Excellent info. Beets - especially when consumed with celery - make wonders for your liver which controls and runs the entire systems and body, thus supports metabolism and immune. Thanks for sharing.
Growing up in the UK. We would pickle the beets. I seem to remember boiling them in water, prior to brining? Regardless, we enjoyed them regardless of recipe used. We also would ferment red cabbage, mixed vegetables called piccalilly as well as onions. All popular with my parents and their families. Thanks you for the sharing here.. One favoured way of using them, is in a cheese sandwich. Little wipe of dijon... Mmmm
Great video. Now I understand the fermentation process a lot better. I recently purchased a fermentation starter kit and made dill pickles today and now gonna try your recipe for beets and snack ideas and side dishes. Thank you
Nidia Rodriguez: I just bought a kit for fermentation, and I’m about to try for the first time. How did your dill pickles compare with the commercially prepared ones you bought in stores in the past, from the point of view of taste, texture, crispness, and the like?
I soak my dill pickles in cold water for at least 2 hours (even up to a whole day when I’m really busy) before I jar them. I find that my pickles stay crisp and crunchy for a whole year. I make a year’s worth every summer and store them in my second fridge.
love the music selection as well as the presentation! I love fermenting foods (I've done several vids on my channel as well), but I haven't tried beets yet. excellent description of the process and how things should look at various steps, BTW. It would have been even better to show examples of the various stages as you described them, but I know that means the video would have taken waaay longer to make, lol. 👍
Lady Lee, I just found your site while looking for beetroot preserving. Love it and your blog. Super lover of shakshuka. I make mine with Smoked paprika and Harissa. Right, I'm off to ferment my veggies.
Thank you, I'm looking forward to doing this. Could you say why some other videos on youtube show that the beetroot needs to be cooked first? I'm glad that in your example you show that the beets don't need to be cooked.
It's usually cooked when you pickle it (using salt or sugar and vinegar) so maybe that's why? I can't be sure... This is lacto fermentation... Nothing but salt.
@@ladyleeshome It's very tasty. I am not a sauerkraut fan, so it's something for me to like it. The beets make the difference. I didn't squish the cabbage, just mixed diced beets and thin sliced cabbage with the salt and let it sit while getting jars ready. The rest is the same as sauerkraut, but only ferment one week, warm season.
So, if you want the sweet and vinegary beets, can you still do it this way? Usually I cook the beets, then put them in jar with hot vinegar/sugar/water brine, salt and peppercorns or garlic or whatever. These are raw, right, and soften over time?
Thanks, I will definetly have to try that! I have had really good results with fermenting red cabbage. I love the brine that comes from the cabbage alone, with no saltwater added, and I am thinking about using the slowjuicer(to avoid oxygen) to add more, and get more. Do you know if that is possible and a good idea, with beetroots and/or cabbage?
A word of caution. If the lid is too tight to allow built up gasses to escape, the jar could explode. Along with weights, I also invested in fermentation lids, which can be burped without opening the lid.
Hello, can you also use PinkTibetan or full spectrum grey sea salt or does it have to be demineralized Kosher salt to be successful? Thank you. Great class.
Kvass is usually the juice form beets fermented without salt (and more water). The goal is a probiotic beverage, as opposed to a food. The length of time you let the beets ferment will determine how sweet (short time) or sour (long time) the final product is.
It's a bad idea to put the unwashed beets in the juice on the chopping board where the peeled beers are later sliced. Muck from the outer skin can contaminate the whole batch.
@@ladyleeshome but for accurate fermentation salt must be specific, not too high or low. So what you explained in video for 1 glass water 1 teaspoon-tablespoon salt?
When I fermented some beets the liquid turned syrupy and dark (much thicker than water). The beets and the liquid tasted very nice but I wondered if this was normal. I had some garlic, bay leaf and sliced onions on top together with a weight to keep everything submerged.
The bacteria is found naturally in the vegetables. The salt prevents the growth of harmful bacteria without interfering with the process of fermentation (the good bacteria breaks sugars into lactic acid).
Thank you for this informative video! I’ve always been too intimidated to try lacto fermenting, but this gives me confidence to try it! Could you please share the source of your background music? I really enjoyed it.
. . if you can find empty one pound coffee cans, i think the quart jars will fit inside, this will save you space while things are fermenting.. mmmm clove in beets. . .
I am wanting to get into preserving the veg I grow and as I can't eat gluten, pickling in malt vinegar is a no no for me. I wonder if you can explain what they taste like when fermented, as I don't like shop bought beetroot in vinegar, too acidic for me anyway. 1.How do these taste that you have made femented? 2.I note they go in raw rather than cooked so don't know why? 3.Also if I used sugar instead of salt woukd fermentation still work and would you use the same proportion. Any advice is appreciated. Thanks
@@ladyleeshome I would imagine boiling the beets for a few minutes with the peel on then letting them cool before cutting them up and placing in jar, should remove any harmful bacteria, yes?
The best way to salt your ferment is to weigh the beets in the jar WITH the water . Be sure to not include the weight of the jar. Take that number in grams multiply by .02 and you have the perfect amount of salt.... never too salty!! Perfection for any ferment. Super soft veggies can go with .03
I can’t know for sure but I am guessing that the beets that you get at the salad bar were pickled. Probably involves cooking. These will turn out a bit different.
@@ladyleeshome the peel is fine, just make sure to rinse it well, some of the microorganisms that will aid in the fermentation live in the skins, as well as much of the nutrients in the beet itself.
No bad bacteria can exist in the presence of the good bacteria that the fermentation process produces. You can have a case of bad mold but as far as I know not bad bacteria.
I have a question , I am fermenting , pickles! And it’s been about eight days I’ve ate a couple and they are very good!! But the brine is almost slimy looking 😢
If u cook or boil it and then ferment it, it might be dangerous ,boiling will get rid of good bacteria that make the fermenting safe , but boiling doesn't get rid of some bad bacteria like botulism, it need 120 degrees celcius pressure boiling 30 minutes to get rid of it ,unless u use then a bacteria starter after boiling and cooling to make sure the fermentation is safe
Sea salt is not bad for people. And usually the problem for people with high blood pressure is low potassium, not high sodium. Sodium and potassium balance each other out, so if you're using real sea salt the trick is not to lower your sodium but to focus more on potassium rich foods. Hope that helps!
The video is not too long! Very informative and thank you for taking your time to teach. If someone is negative and thinks it is too long they have every right to click off and tune out. Just like we have the right to enjoy. I will be making this very soon. 😊
Thank you for the kind words. I always do my best but I’ve learned a long time ago that no matter what I do, I can’t make everyone happy.
You can use a bay leaf in fermentation of vegetables…bay leaf, tea leaves, tea bags, grape leaves all have tannin which will keep your vegetables crunchy…like pickles or beans …you can use 1 tea bag at bottom ..regular or decaf will work
True. I don’t do this with beets tho because they stay firm for a long time.
I eat a piece of beet every day, beginning on day one. When they become as sour and soft as I like, then I refrigerate to stop the souring process. For beets that I know I won't be eating for a long time, I refrigerate immediately because they will still sour slowly in the frig. For people who find beets too strong flavored, you can mix with carrots for a milder ferment. Try fermented shredded beets and carrots to add to salads instead of vinegar.
Good advice. Thanks!
Hhh
Thanks this really helps me out. I have more beets and carrots than I know what to do with
G hgg ygy)g BBQ
@@ladyleeshome s
Plant the tops you cut off. Great greens!
Thanks for the tip!
Just the kind of video I was looking for. A simple and very well explained process. Thank you so much!
Thanks for watching!
I have just added sliced onion and garlic to mine in layers. Can’t wait to start on them.
Ohh, it’s gonna be delicious!
To store 2 years at room temp I add 1/2 cup boiled vinegar to each quarts.
Been fermenting for 2 decades first I heard of the watching for the juice to clarify to know when fermenting is done very useful.
Once we use vinegar, it’s now pickling. Also a great, healthy way to use beets and definitely a great way to preserve them.
@@ladyleeshome if I had to give it a label I go for handy or empowering or something.
I love that you do not use sugar! So much more healthy!
There is really no need for it!
Sugar would be consumed in the fermation anyway
Adding sugar to vegetables at the beginning of the process does bad things to your ferment. Anybody who wants the beets with added sugar could safely add them after the ferment is complete. Like at serving time.
Lady Lee, I take my hat off to you for a thorough video on fermentation. Greetings from south eastern north carolina west of I-95. I am a new subscriber to your helpful channel.
So glad to have you here!! I try my best every day. Glad it’s helpful ❤️
Brilliant! New sub here. I’ve been fermenting stuff for a few years, I make kefir every day, but I had let the veggie ferments slip over the past 12 months - it’s been a funny old time hasn’t it? But beets are so good for us , I have pickled them ( the European way, just vinegar, no sugar and NO CANNING!😅but I wanted to try fermenting them. So today I watched your video and I’ve got my beets all ready -there’s a kohlrabi coming on to or rows veggie box so I’m doing them together! Just put a quart jar of sauerkraut up. So pleased to get my fermenting mojo back! BTW love the music! I play folk fiddle here in the UK.
You can literally ferment anything this exact same way!! So happy to have you follow along. And thanks for the feedback.
I prefer beets pickled in vinegar, but I watched a utube video. The guy said vinegar killed the good bugs in the gut.
Great video. Love your clear voice. I put a cloth lid on with a rubber band and use a stone which has been boiled for 10 mins as, a weight. Seems to work x
Thanks! Good to know the rock trick works. I tried to weight things down with an apple before and it didn't work. I ended up buying glass weights but was wondering about the rock trick.
Excellent info. Beets - especially when consumed with celery - make wonders for your liver which controls and runs the entire systems and body, thus supports metabolism and immune. Thanks for sharing.
Thanks for watching!
Great job explaining everything!
Thanks for the feedback!!
Growing up in the UK. We would pickle the beets. I seem to remember boiling them in water, prior to brining?
Regardless, we enjoyed them regardless of recipe used.
We also would ferment red cabbage, mixed vegetables called piccalilly as well as onions. All popular with my parents and their families.
Thanks you for the sharing here.. One favoured way of using them, is in a cheese sandwich. Little wipe of dijon... Mmmm
The green tops hang in my kitchen till dry and last long, use in soups, salads, etc.
Super interesting to know. Thanks.
Thank You for helping. I'm attracted to your accent. I have too ferment beet stems
I can't hear my own accent anymore but others can! Even my kids correct me constantly!
Great video. Now I understand the fermentation process a lot better. I recently purchased a fermentation starter kit and made dill pickles today and now gonna try your recipe for beets and snack ideas and side dishes. Thank you
Fermenting is really simple! And the result is both delicious and healthy. Happy this video helped!
Nidia Rodriguez: I just bought a kit for fermentation, and I’m about to try for the first time. How did your dill pickles compare with the commercially prepared ones you bought in stores in the past, from the point of view of taste, texture, crispness, and the like?
@@daphneraven6745a tip on pickles. I put a tea bag in the jar on the bottom. It helps keep them firm.
@@jamesjacobson8207or a bay leaf, grape leaves,
I soak my dill pickles in cold water for at least 2 hours (even up to a whole day when I’m really busy) before I jar them. I find that my pickles stay crisp and crunchy for a whole year. I make a year’s worth every summer and store them in my second fridge.
love the music selection as well as the presentation! I love fermenting foods (I've done several vids on my channel as well), but I haven't tried beets yet. excellent description of the process and how things should look at various steps, BTW. It would have been even better to show examples of the various stages as you described them, but I know that means the video would have taken waaay longer to make, lol. 👍
It's just the filming that it hard. I have a house full of kids so to take the camera out just whenever and set up for video is kinda hard.
@@ladyleeshome me too, so I know how you feel!
Thanks for the concise instruction.
You are welcome! I hope you’ll like them.
Excellent demonstration, i appreciate all the detailed explanations and seeing the entire process. Thank you!
You are welcome! Thanks for watching 🙏
Simple and dreamy. Shout out to you from Tel Aviv! Going to ferment some beets this evening
Hi! So good you are here!
The way you speak your english so sweet and very attractive,good job
Thank you!
God bless you
Lady Lee, I just found your site while looking for beetroot preserving. Love it and your blog. Super lover of shakshuka. I make mine with Smoked paprika and Harissa. Right, I'm off to ferment my veggies.
Oh! So good to have you! Welcome. I hope that you'll find useful information here.
You explained the process well.Now I have to follow what you have said. Thanks
It’s easy!
Thank you for this very informative video! I am just learning to ferment and your video was very helpful. I have subscribed to your channel :)
Happy it was helpful! Thanks for subscribing!!
really good explanation, thank you !
Happy it was helpful!
If you have the plastic lids please keep in mind that parmesan cheese lids fit small mouth mason jars.
I did not know that!! Thanks for the tip.
Thank you, I'm looking forward to doing this. Could you say why some other videos on youtube show that the beetroot needs to be cooked first? I'm glad that in your example you show that the beets don't need to be cooked.
It's usually cooked when you pickle it (using salt or sugar and vinegar) so maybe that's why? I can't be sure... This is lacto fermentation... Nothing but salt.
@@ladyleeshome Thank you Lady Lee for responding to my question.
Fermentation is when something is fermenting. Salt water and beetroot, done . Thanks
Very nice presentation. Good info!
Glad it was helpful!
Very good video and a good job explaining. Love your accent. 😊
Thanks!
I made beet and red cabbage sauerkraut, but this sounds even better.
I've never tried beet and cabbage together. Definitely something to try.
@@ladyleeshome It's very tasty. I am not a sauerkraut fan, so it's something for me to like it. The beets make the difference. I didn't squish the cabbage, just mixed diced beets and thin sliced cabbage with the salt and let it sit while getting jars ready. The rest is the same as sauerkraut, but only ferment one week, warm season.
Great recipe I will give a try .Thank you n stay blessed.
You too. Thanks for watching.
Thanks for sharing this recipe ❤
Thanks for watching!
Thank you for sharing your knowledge🕊
Thanks for watching.
Thanks
Do you thank you? God bless you I am going to make it. I love it.
Wonderful and informative video. Thank you!
Thank you!!
Thank you
You are welcome!!
Thank you. I am going to try it.
I hope you’ll like it!
I miss my spelling I meant, thank you very much🙏❤️✝️💋
So, if you want the sweet and vinegary beets, can you still do it this way? Usually I cook the beets, then put them in jar with hot vinegar/sugar/water brine, salt and peppercorns or garlic or whatever. These are raw, right, and soften over time?
Yes. These are raw. I think that the ones you are talking about are pickled beets. They are made differently.
Anything with vinegar is Pickled! Very different t process and, although tasty …. NOT Nearly as healthy as Lacto-fermented with just salt !
Please add this video to your “Fermenting and pickling” playlist.
I frozen some beets could I still use them to ferment
Mmmmm… I am really not sure. Maybe try one or two beets and see what happens.
Thanks, I will definetly have to try that! I have had really good results with fermenting red cabbage. I love the brine that comes from the cabbage alone, with no saltwater added, and I am thinking about using the slowjuicer(to avoid oxygen) to add more, and get more. Do you know if that is possible and a good idea, with beetroots and/or cabbage?
I've never used a juicer before so not sure... Give it a try.
Great video, thanks!
You are welcome!
I shared your tutorial. Thank you.
Thank you!!
Thank you 🙏 ✔️
You are welcome!
Great video thank you very much !
You are welcome!!
Great video. ❤
Thank you!
Great video.
Thank you!
Hello~ What kind of WATER are you using?
My well water. It’s important that it’s non-chlorinated water.
A word of caution. If the lid is too tight to allow built up gasses to escape, the jar could explode. Along with weights, I also invested in fermentation lids, which can be burped without opening the lid.
I’ve never used fermentation lids but I hear good things about them!
Can you combine beets with cabbage in fermenting? Sauerkraut with beets?
Amazing. Thank you
You are welcome!
When I pickle beets in vinegar I always cook them first. Are these beets raw ?
These are raw, not cooked.
Thank you for your reply 😊👍@@ladyleeshome
Love it. My first try failed, I had mold on the top, even though I had glass weight on top and every piece was under salt water. Why?
Maybe the temperature in the room was too high. Is your house air conditioned? Try finding a cool place for it.
@@ladyleeshome Thank you. I will give it a try.
Thank you so much
You are very welcome!
I were plastic gloves but no big deal to have red fingers. Beats are very good for you and for your health.
They are! The color is actually fun and it goes away pretty quickly.
If you put the weight in a few inches before overflowing. You can add a little more water an 0 mess. That's what I do.
Yeah… for some reason I always fill it all the way.
The top of my jar started to turn a little bubbly and brown is that ok?
Yup! That’s fermentation in progress.
I like your music! Who's recordings?
Arrrr I can’t remember. Sorry. I downloaded it from Epidemic Sound.
Hello, can you also use PinkTibetan or full spectrum grey sea salt or does it have to be demineralized Kosher salt to be successful? Thank you. Great class.
I think that you can use any non iodised salt.
Trying this tonight. Is this also known as Kvass?
I think that Kvass is the brine after the beets fermented. In Eastern Europe they drink it. It's very healthy.
Kvass is usually the juice form beets fermented without salt (and more water). The goal is a probiotic beverage, as opposed to a food. The length of time you let the beets ferment will determine how sweet (short time) or sour (long time) the final product is.
Great video! Your amazon fermentation weight link isn’t working just fyi
Thanks for letting me know!!
It's a bad idea to put the unwashed beets in the juice on the chopping board where the peeled beers are later sliced. Muck from the outer skin can contaminate the whole batch.
Obviously, it’s important to keep everything clean.
Hello. For 1 glass of water, 1 table spoon (17gr) salt?
You can do anywhere from one teaspoon of salt to one tablespoon of salt depending on how salty you want it.
@@ladyleeshome but for accurate fermentation salt must be specific, not too high or low. So what you explained in video for 1 glass water 1 teaspoon-tablespoon salt?
Yes, that’s what I do. I tablespoon of salt per cup of water. But you CAN play with the amount of salt a little bit.
Have you tried the fermenting jar with the medal spring to keep your veggies down ?
No, never tried it. I don’t really like kitchen gadgets much so I usually keep it to the minimum and the simplest stuff.
When I fermented some beets the liquid turned syrupy and dark (much thicker than water). The beets and the liquid tasted very nice but I wondered if this was normal. I had some garlic, bay leaf and sliced onions on top together with a weight to keep everything submerged.
Never happened to me but I think that as long as everything tasted good that’s fine.
I cannot eat Salt , what is the minimum amount of salt I can use for making the brine and get best results
One tea spoon per cup of water. But if you can’t eat salt you might want to can beets instead of fermenting them.
Where do the bacteria come from and does all that salt not kill them?
The bacteria is found naturally in the vegetables. The salt prevents the growth of harmful bacteria without interfering with the process of fermentation (the good bacteria breaks sugars into lactic acid).
Does fermenting removes the carbs in beet? Will fermenting retains nitrates in the beet?
Not only it retains nutrients, it adds nutrients. And I don’t think that the process removes anything.
@@ladyleeshome
Thanks please verify with your nutrition agency.
We also have fermented fish and krill in the Philippines
Thank you for this informative video! I’ve always been too intimidated to try lacto fermenting, but this gives me confidence to try it! Could you please share the source of your background music? I really enjoyed it.
I think that I got it from the RUclips audio library.
. . if you can find empty one pound coffee cans, i think the quart jars will fit inside, this will save you space while things are fermenting.. mmmm clove in beets. . .
Nice tip. Thanks!
I am wanting to get into preserving the veg I grow and as I can't eat gluten, pickling in malt vinegar is a no no for me. I wonder if you can explain what they taste like when fermented, as I don't like shop bought beetroot in vinegar, too acidic for me anyway.
1.How do these taste that you have made femented?
2.I note they go in raw rather than cooked so don't know why?
3.Also if I used sugar instead of salt woukd fermentation still work and would you use the same proportion.
Any advice is appreciated.
Thanks
They taste sour and earthy. Delicious.
Yes, they go in raw and stay pretty firm.
No, fermentation does not work with sugar. It has to be salt.
@@ladyleeshome do you eat them raw or cook them after fermentation?
@@gemmaparnell6027 Raw, right out of the jar.
Can I add sugar also🤔
I don't think that you can... If you want sweet beets you'd have to can them.
If you don't let the air out what will it do - explode? I don't let the air out of mine and its always OK.
I don't think it will explode, but maybe cause some issues with the fermentation process in some cases.
CAN I USE VINEGAR (INSTEAD OFF WATER) TO SPEED UP FERMENTATION?
That won't be fermentation. Once you use vinegar it's now called pickling.
I thought leaving the skin helped with the good bacteria growth as long as the veggies are clean?
No, we always peel. There is bacteria on the skin that interferes with the fermentation process.
@@ladyleeshome I would imagine boiling the beets for a few minutes with the peel on then letting them cool before cutting them up and placing in jar, should remove any harmful bacteria, yes?
Yes, it probably would, but why do we want to leave the skin on??
The best way to salt your ferment is to weigh the beets in the jar WITH the water . Be sure to not include the weight of the jar. Take that number in grams multiply by .02 and you have the perfect amount of salt.... never too salty!! Perfection for any ferment. Super soft veggies can go with .03
That sounds like a good way to do it!
You use crushed mustard seed or just mustard seed
Just mustard seeds. Not crushed.
Very good ! I don’t know what process was involved in the beets I get at the salad bar or in jars. Do I cook them or ferment them ?
I can’t know for sure but I am guessing that the beets that you get at the salad bar were pickled. Probably involves cooking. These will turn out a bit different.
Pickled! Tasty, but not nearly as healthy!!!
ממש מקצועי. שאפו😘
אני רואה שמצאת אותי 😁
Can this be done with vinegar and no salt?
It's a lacto ferment, so it has to have salt. You can pickle beets with vinegar but it won't be lacto fermenting.
So you can ferment raw beats?
You sure can!
Can’t you use the peal instead of cutting them off ?
It’s not recommended. Peel usually have bacteria on it.
@@ladyleeshome the peel is fine, just make sure to rinse it well, some of the microorganisms that will aid in the fermentation live in the skins, as well as much of the nutrients in the beet itself.
Which kind of water do you use?
Mine is coming from a well but you can use distilled water from the store or spring water… any non chlorinated water.
Instead of cutting can you grate the beets? Philippines🇵🇭
Yes! And then you can add the cabbage.
@@ladyleeshome
How about red hot 🌶peppers? Or chilly powder? Thanks for your amswers.
Absolutely. You can add fresh or dry peppers.
Question: Does the fermenting process kill the botulism spores as well?
No bad bacteria can exist in the presence of the good bacteria that the fermentation process produces. You can have a case of bad mold but as far as I know not bad bacteria.
Thank you for clearing that up. I appreciate your work.
I have a question , I am fermenting , pickles!
And it’s been about eight days I’ve ate a couple and they are very good!! But the brine is almost slimy looking 😢
Is that normal??
Did you just made the brine with water and salt? Non chlorinated water and non iodized salt?
@@ladyleeshomeyes well water and kosher sea salt
I’m eating them and they are very tasty 😋
Beets are next on my hit lists! Thank you
What is the difference between using ACV (mother) and salt brines?
When you use vinegar you are pickling. When you use salt you are fermenting. Two different ways of preserving.
Do you not put sugar as well, when I pickle mushrooms I add more sugar than salt?
Lacto fermentation is done with salt only.
Can you preserve beets in unbleached sugar?
That would probably be like a sweet pickling recipe. I believe you’ll have to pressure can that.
Do you have to boil/steriize the jar and lid?
No, you don't need to. Just wash them well with hot water and dish soap.
@@ladyleeshome thank you!!
Thanks for this information. Where can I find the link for the veggie patties you mentioned in the beginning
ladyleeshome.com/spinach-patties-25/
Do you cook or boil the beets before slicing
If u cook or boil it and then ferment it, it might be dangerous ,boiling will get rid of good bacteria that make the fermenting safe , but boiling doesn't get rid of some bad bacteria like botulism, it need 120 degrees celcius pressure boiling 30 minutes to get rid of it ,unless u use then a bacteria starter after boiling and cooling to make sure the fermentation is safe
Isn't all that salt unhealthy? For those with high blood pressure first thing is to eliminate salt from diet.
The salt is being consumed by the bacteria that is responsible for the fermentation process.
Sea salt is not bad for people. And usually the problem for people with high blood pressure is low potassium, not high sodium. Sodium and potassium balance each other out, so if you're using real sea salt the trick is not to lower your sodium but to focus more on potassium rich foods. Hope that helps!
This is the Indian way of fermenting beets
Indians sure know what they are doing!
Can we not keep the skin, just clean it well?
Don’t keep the skin. It has bacteria that can mess up the fermentation process.
in fridge stops the growth of bacteria