{"id":8107,"date":"2021-08-09T03:32:00","date_gmt":"2021-08-09T10:32:00","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=8107"},"modified":"2021-08-11T11:48:04","modified_gmt":"2021-08-11T18:48:04","slug":"fermented-beets","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/fermented-beets\/","title":{"rendered":"Fermented Beets"},"content":{"rendered":"\n
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Deliciously sour with an earthy edge, these fermented beets<\/strong> get a lift from ginger, coriander, and citrus peel. They're easy to make and taste delicious served on top of a big salad or alongside a bowl of roasted vegetables and grilled chicken.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\"Chioggia<\/figure>\n\n\n\n

What is it?<\/h2>\n\n\n\n

Fermented beets are a popular Eastern European fermented vegetable<\/a>, where they're often combined with dill or juniper berries. In this version, we ferment thin slices of beets with ginger, orange peel, and coriander seed. The result is delicious, combining the earthy sweetness of beets with a punch of citrus and spice.<\/p>\n\n\n\n

Unlike beet kvass<\/a>, in which the intention is to drink the brine, with these fermented beets, you'll use them as you would traditional pickled beets<\/a>. They're delicious tossed on top of a grain or veggie bowl, or served alongside roasted meat.<\/p>\n\n\n\n

Fermentation Tips<\/h2>\n\n\n\n

As with most fermentation recipes, fermented beets are easy to make. Most of the hard work is done by beneficial microorganisms that convert the sugars in your beets into lactic acid (with a dose of B vitamins). But, there are a few tips to keep in mind.<\/p>\n\n\n\n