Brined Beets 4 years ago Inge Gobert 2 minutes Saying that the book ‘Bar Tartine’ 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 the brined beets. It is easy to make but the result is so delicious. Type of fermentation: lacto-fermentation Level: beginners Tools: glass jar, weight, blender or mixer Ingredients: 1 tsp black peppercorns, toasted and ground 1 tsp coriander seeds, toasted and ground 1 tsp mustard seeds, toasted and ground 1 tsp fennel seeds, toasted and ground 1 star anise pod, toasted and ground 1 bay leaf 1,5 kg red beets, peeled, cut in two and sliced 1 bunch of fresh dill 140 gr kosher salt 3,8 l filtered water 6 garlic cloves 1 shallot 1 green serrano chile, stemmed Instructions: 1. Mix the salt in the water until fully dissolved 2. Chop the garlic, shallot and chile roughly and mix in a blender with 200 ml of the salt brine 3. Put the sliced beetroots in a glass jar with the dill and the ground spices 4. 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. 5. When you are happy with the taste, transfer the beets to clean glass jars and put in the fridge. #beetroot #dill #lacto-fermentation