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Spicy radishes, sweet earthy beets, preserved by fermentation into a crunchy sour treat = DELICIOUS!

I made a jar of these lacto-fermented beet and radishes late in the spring with the last of the spring root vegetables and they went quickly. Fall root crops are about to be in season, and I want to share this recipe with you so you can be ready when the time comes to make these yourself!

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The formula is simple. Fill a jar with thin slices of root veggies. For this jar I used beets and radishes.

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I packed them in and took a piece of cabbage to wedge in the top of the jar to keep the veggies submerged under the brine.

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Then I filled the jar with brine to cover the veggies, screwed on my DIY airlock lid and set it in a corner to ferment for for a few weeks.

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After a day or two things got bubbly.

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Three weeks later, I checked them and they were perfect. The flavor of the spicy radishes and earthy beets go very well together.

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I loved putting them with burgers and Squash and Potato Gratin, on sandwiches, lettuce wraps,  and chopped in salads. I am excited for a fall crop of radishes and beets to be coming soon so I can make another batch!

Lacto-Fermented Beet and Radish Slices

2-3 lbs radishes and beets (roots like carrots and turnips would also work well)

Cabbage leaf

1 1/5 Tablespoon Salt

4 Cups Water

Wash and slice your root vegetables and pack them tightly into a jar. Wedge a cabbage leaf over the top to keep vegetables submerged under the brine. Mix 1 and 1/2 Tablespoons of salt into 4 cups of filtered water and mix until dissolved. Pour brine over the veggies until they are covered. Put airlock lid on top. Let ferment for 2-4 weeks, tasting every week until they are as sour and crunchy as you like. Then cap with a normal lid and place in the fridge. Enjoy as a condiment and on salads, wraps and sandwiches.

Have you ever had pickled or fermented anything?