Fermented Beets with Tarragon, Balsamic, Shallot

Learn how to make these delicious, fermented beets, that can be use in salads, sandwiches, and more, with this easy to follow recipe!

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Course: Condiment

Keyword: Beetroot, Beets, Fermenting

Prep Time: 10

Total Time: 10

Servings: pint jar

Calories: 171kcal

Author: S Jones

Equipment

Stand Mixer with Shredder Attachment
Vegetable Peeler
Saran Wrap

Ingredients

1/2 cup water
1/2 tsp salt
1/2 TBSP Balsamic vinegar
2 small shallots
1 bunch fresh tarragon
3 small beets, or 2 medium beets

Instructions

Dissolve salt into water.
Wash and peel raw beets. Use kitchen gloves and safeguard counters as beets easily stain surfaces.
Finely shred beets into a bowl.
Thinly slice the shallots and add to beets.
Chop tarragon and add to shallots and beets.
Add balsamic vinegar and salted water to the bowl of beets, tarragon, and shallots. Mix well. Pour into a large mouth mason jar.
Wrap pickle pipe with cling wrap to avoid staining the wood and press pickle pipe into the beet mixture to compress. Place glass pebble/ weights onto beets. Place silicone top onto the jar and screw on the mason jar lid.
Place jar in a dark cool place for 1-2 weeks. The ideal fermentation temperature is 21-24˚C or 70-75˚F.
When time is up, remove the silicon lid and weight and cover with a standard lid and store in the fridge. The fermented beets should keep for about 2 - 3 months in the fridge.

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Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.