Fermented Beets With Orange and Ginger |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 4 |
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From Saveur. Ingredients:
4 medium beets, peeled and sliced into 1/8 inch-thick rounds |
1 teaspoon brown mustard seeds |
1 teaspoon allspice berry |
1 teaspoon whole black peppercorn |
1 teaspoon whole cloves |
2 sticks cinnamon |
1 inch piece ginger, peeled and cut into matchsticks |
peel of 1 orange, cut off in wide strips |
2 tablespoons whey |
2 tablespoons honey |
3 cups warm filtered water, warmed |
kosher salt or sea salt, to taste |
Directions:
1. 1. Bring a 4-qt. saucepan of salted water to a boil, and add beets; cook until just tender, about 3 minutes. Drain and transfer to a bowl of ice water, and let sit for 2 minutes to chill. Drain and place beets in a sterilized 1-qt. glass jar along with mustard seeds, allspice berries, peppercorns, cloves, cinnamon, ginger, and orange peel. In a medium bowl, stir together whey, honey, and filtered water; pour over beets until covered. Pour any remaining brine or water into a resealable plastic sandwich bag, and place bag on top of beets to keep them submerged.
2. 2. Drape a clean kitchen towel over the jar, and let it sit at room temperature until beets have cured to your taste, about 1 week. Season after curing with kosher or sea salt to taste, cover jar with lid, and refrigerate for up to 1 week.
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