If you’re anything like me, you’re probably scared of the unknown when it comes to fermenting your own veggies. Let me share a super easy and fool proof recipe here: beet and turnip sticks with dill!
How To Ferment Beets?
The fermenting process doesn’t have to complicated or difficult. Actually, if you have a great guide, teacher or mentor, it becomes utterly easy! Shannon Stonger, the lovely blogger behind Nourishing Days becomes all of that in her book Traditionally Fermented Foods.
I am beyond thrilled that Shannon wrote this book and my reasons may be very selfish. I grew up watching generations of women in my family preserve and ferment food during summer months for the winter days ahead. Sadly, I never learned how to preserve food that way. Well, not until the cookbook Traditionally Fermented Foods came along. Shannon’s recipes are bases on preservation without refrigeration, the exact traditional method that has been used by grandmother and her grandmother. Recipes are easy to follow and don’t require any unusual ingredients or tools.
I encourage you to pick up this lovely cookbook and try one of the yummy recipes Shannon has put together for us! And if you enjoy a good beets recipe, you must try my easy Mediterranean beet salad with roots and leaves.
Beet and Turnip Sticks with Dill
Beets are high in sugar and turnips are sharp, low-sugar veggies that balance beets well. It’s the combination you will love, especially when you know there’s fresh dill in it. Truly, you will be surprised how easy this fermenting recipe is and how well it stores!
Ingredients
- 1 large turnip (softball size)
- 1 large beet (or 2 smaller)
- 1/4 cup packed fresh dill (7 g)
- 2 1/2 tbsp salt (38 g)
- Water as needed
Instructions
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Trim the turnip and cut into 4 sections from top to tail. Cut each of these into ½-inch (13-mm)-wide snacking sticks. Repeat with the beet.
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Layer a quart (1-L) jar with alternating layers of turnip sticks, beet sticks and dill and salt, filling it just over three-quarters full. Pour filtered water over the vegetables until well covered and then add a fermentation weight. Seal the jar and allow to ferment at room temperature for 2 weeks, burping the jar daily as needed.
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After 2 weeks, move the jar to cold storage or serve as a snack or crunchy addition to the dinner plate.
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These beet and turnip sticks will keep for several months at cool room temperature and 6 to 12 months in cold storage.
Recipe Notes
Find more fermenting recipes at http://www.nourishingdays.com
