Beets and apples combine beautifully together for a seasonal autumn ferment.
Fermented Beets with Apples & Raisins
32 fl oz
Beets and apples combine beautifully to make a seasonal autumn ferment.
2-1/2 cups (596 ml) filtered water
2 - 3 teaspoons (10-15 ml) Celtic Sea Salt
3/4 lb (340 g) red beets, peeled and shredded
1 medium firm apple of any type, cored and diced
1/2 purple onion, thinly sliced
1/3 cup (72 ml) organic raisins
1 sprig fresh rosemary
Large (non-plastic) ceramic, stainless steel, or glass mixing bowl
Sauerkraut pounder, wooden spoon, or rolling pin
Make a brine by bringing the filtered water to a boil. Pour into the non-plastic mixing bowl and dissolve the Celtic Sea Salt. Allow to cool before using.
Place beets, apple, onion, and raisins in a bowl and mix well.
Place the mixed ingredients and rosemary into the Le Parfait jar and gently temper down with the kraut pounder, wooden spoon, or rolling pin. The top of the ingredients should be at the shoulder of the jar.
Pour in the brine. It should be about one inch (5 cm) above the top of the beet mixture.
Assemble ChouAmi onto the jar according to directions. Allow to ferment for 10–12 days on your kitchen counter, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.