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Lacto-fermented Beets - Bärbucha Fermenterei

Aktualisiert: 24. Apr.

Lacto-fermented Beets are one of those vegetables that many people love in this country (Germany).

The way we prepare them, makes them a good choice for those who want to start with fermented foods, as they are mild and also quite versatile.

Whenever we can, we use an heirloom variety to make them. We find that variety to be more delicious than just the regular beets.

After peeling, we slice very thin with our food processor.

Next, we load up our 5 liter glass jars.

As seasoning, we use fresh dill, onions and garlic.

After those glass jars are filled, those sliced beets undergo the fermentation process that lasts about three months. It takes that long for them to soften up.


So as you can see, this process is very similar to our Red Beet Kvass production.


As a matter of fact, we started with the Kwass first and we had customers who were always asking about fermented beets.

And that's how it's all started.

When they are done.

They are ready for our retail jars.

And ready for you to take them home!

You can enjoy our Fermented Beets as a side dish.

Or in a salad, like this one with Potatoes, Chickpeas and Fresh Horseradish:

Below is our retail label!



To find out more about our Red Beet Kvass, please click here: Red Beet Kwass

Ingredients:

Red Beets, Filtered & Revitalized Water, Unrefined Sea Salt, Dill, Onions & Garlic



To purchase / zum Kaufen klicke bitte hier



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