Saying that the book \u2018Bar Tartine\u2019 by <\/b>Nicolaus Balla & Cortney Burns is great, is an understatement. The talent and dedication of these people are so obvious and the way they share their techniques and recipes is just amazing. I had a hard time choosing a ferment from the book but decided to go for the brined beets. It is easy to make but the result is so delicious.<\/p>\n

Type of fermentation: lacto-fermentation
\nLevel: beginners
\nTools: glass jar, weight, blender or mixer<\/p>\n

<\/a><\/a><\/p>\n

Ingredients:<\/strong>
\n1 tsp black peppercorns, toasted and ground
\n1 tsp coriander seeds, toasted and ground
\n1 tsp mustard seeds, toasted and ground
\n1 tsp fennel seeds, toasted and ground
\n1 star anise pod, toasted and ground
\n1 bay leaf
\n1,5 kg red beets, peeled, cut in two and sliced
\n1 bunch of fresh dill
\n140 gr kosher salt
\n3,8 l filtered water
\n6 garlic cloves
\n1 shallot
\n1 green serrano chile, stemmed<\/p>\n

<\/a><\/p>\n

Instructions:<\/strong>
\n1. Mix the salt in the water until fully dissolved
\n2. Chop the garlic, shallot and chile roughly and mix in a blender with 200 ml of the salt brine
\n3. Put the sliced beetroots in a glass jar with the dill and the ground spices
\n4. Pour the mixture over the beets and top with the remaining salt brine. Top with a weight to make sure the beets are submerged and check daily. Close the jar and let the beets ferment at room temperature, releasing the carbon dioxide every other day, for a couple of weeks.
\n5. When you are happy with the taste, transfer the beets to clean glass jars and put in the fridge.<\/p>\n","protected":false},"excerpt":{"rendered":"

Saying that the book \u2018Bar Tartine\u2019 by Nicolaus Balla & Cortney Burns is great, is an understatement. The talent and dedication of these people are so obvious and the way they share their techniques and recipes is just amazing. I had a hard time choosing a ferment from the book but decided to go for […]<\/p>\n","protected":false},"author":4,"featured_media":535,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[52,51],"tags":[78,79,69],"class_list":["post-529","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lactofermentation","category-recipe","tag-beetroot","tag-dill","tag-lacto-fermentation"],"jetpack_featured_media_url":"https:\/\/wiki.fermenthings.be\/wp-content\/uploads\/2020\/03\/Beets_ready_grey.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9WlzC-8x","_links":{"self":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts\/529","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/comments?post=529"}],"version-history":[{"count":1,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts\/529\/revisions"}],"predecessor-version":[{"id":536,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts\/529\/revisions\/536"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/media\/535"}],"wp:attachment":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/media?parent=529"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/categories?post=529"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/tags?post=529"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}