Fermented Beets with Tarragon, Balsamic, Shallot

🧂 Ingredients

• 1/2 cup water
• 1/2 tsp salt
• 1/2 TBSP Balsamic vinegar
• 2 small shallots
• 1 bunch fresh tarragon
• 3 small beets,

  or 2 medium beets

Instructions

• 1 Dissolve salt into water.
• 2 Wash and peel raw beets. Use kitchen gloves and safeguard counters as beets
  easily stain surfaces.
• 3 Finely shred beets into a bowl.
• 4 Thinly slice the shallots and add to beets.
• 5 Chop tarragon and add to shallots and beets.
• 6 Add balsamic vinegar and salted water to the bowl of beets, tarragon, and
  shallots. Mix well. Pour into a large mouth mason jar.
• 7 Wrap pickle pipe with cling wrap to avoid staining the wood and press pickle
  pipe into the beet mixture to compress. Place glass pebble/ weights onto beets.
  Place silicone top onto the jar and screw on the mason jar lid.
• 8 Place jar in a dark cool place for 1-2 weeks. The ideal fermentation temperature
  is 21-24˚C or 70-75˚F.
• 9 When time is up, remove the silicon lid and weight and cover with a standard lid
  and store in the fridge. The fermented beets should keep for about 2 - 3 months
  in the fridge.

Nutrition Info