Spicy Cultured Beets and Honey

This recipe was given to me by my friend Shelley, who also invented Shelley's Cultured Vegetables. She has a flair for making great cultured veggie combinations and this one is wonderful too. Beets are powerful foods! They cleanse the liver and kidneys and are essential for healthy nerve and muscle functions. You can't beat beets!!

Servings: quart

Ingredients

⅛ teaspoon Cutting Edge Cultures plus 1/4 cup water, or 2 tablespoons Kefir Whey
1 tablespoon raw honey
2 - 3 medium beets (about 1 pound)
1 inch piece of ginger
1 whole orange — zest only
1 teaspoon whole allspice berries
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
2 sticks cinnamon

Instructions

If using the starter culture, stir together the culture and water. Add the honey and mix until it is dissolved. If using whey, mix the whey and honey together. Let the mixture sit while you prepare the other ingredients—around 10 minutes.
Peel the beets and slice them into 1/8-inch rounds.
Peel the ginger and cut it into matchsticks.
Place the beets, ginger, orange zest, and spices in a mixing bowl and stir to combine.
Transfer the veggie mixture to a jar and add the starter culture mixture or the whey. Then fill the jar with filtered water, leaving 2 to 3 inches of headspace to let the beets bubble and expand as they ferment.
Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 3 to 5 days.
Check the beets every day to make sure they are fully submerged. If they have risen above the water, simply push them down so they are fully covered again. If white spots of yeast have formed on any unsubmerged beets, do not worry. Remember, this isn’t harmful. Just scoop out the yeast and affected beets and push the rest back under the water.
When the beets are done fermenting, place them in the refrigerator.

Notes

These beets can be kept in an airtight jar in the refrigerator for up to 9 months.