So I decided to ferment them.
I cook the stems, so I decided to experiment with fermenting them as well. It's the bright, happy jar to the left.
1 1/2 tablespoons salt
1 tablespoon red pepper flakes
1 teaspoon mustard seeds
more salt if needed to make brine
I was able to shove all the beets into one wide mouth quart size jar.
Waited 2 hours to see what the natural brine would do, then because it wasn't enough I made more brine with 1 tablespoon of salt to 1 quart of water. Didn't use all of it, just covered them, leaving 1 inch of head space. Folded a cabbage leaf and to use as a weight. I found that I need something to hold things under the brine and the cabbage leaf works well.
Waited 10 more long days. Could have started checking at 7, but I figure the stems might needed a bit longer.
I thought I just posted a comment...did it come up? because I do not see it...
ReplyDeleteOk...here goes again...This is awesome! This is just what I was looking for : a recipe for fermented beet greens and stems...How did yours turn out? and how many days did it take? Please inform me. Thanks
ReplyDeleteI also saw a recipe for beet green kimchi! I’ll look at that next. Would like some judgementally comments to help guide flavorings. Just finished fermenting 2 jars of beet root, but maybe they could also go more than the 5 days it took for them to smell delicious?
ReplyDelete