Beets

Beets rich chemical and mineral composition has made them a medicinal vegetable for thousands of years. Beets are rich in nitrates and when consumed regularly, they help to lower blood pressure and stimulate the immune system. Beet juice is a powerful natural colorant.

Fresh beets.

• beets, 1 kg (2.2 lb)
• salt, 2.5%, 25 g (4 tsp)
• whole cloves, 4
• cinnamon stick, 1, crushed
• sugar, 15 g (1 Tbsp)
• 400 g, Korean or Chinese Ya pear, or an apple

1. Cut off stalks and rinse beets off to get rid of dirt. Don't scrub the outside or peel the beets.
2. Slice or grate beets. Cut pears into wedges.
3. Mix with salt and spices.
4. Pack. Place a weight on top. Beets may get foamy, this is normal.
5. Ferment, preferably around 68° F (20° C), for about 2 weeks. After 3 days, taste the beets and see how you like them. If you want them a little tangier, let them ferment longer. If you like what you taste, refrigerate.

Fermented beets.

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