Fermented Beets, Daikon Radish and Carrots

It fall and to us that means FERMENTING!!!  So here is another fermenting recipe...

-2-3 carrots
-1 large daikon radish
-1 large beet
-sea salt

Shred veggies; I use a food processor but a grater works too.  Weigh the veggies and for every pound of veggies add 6.33 grams of salt.  Mix salt and veggies together (this is most easily accomplished with your hands).  Let sit for about 20 minutes or until you notice lots of juice.  Pack salt veggie mixture into your fermenting jar, add airlock and let sit for 3-7 days depending on temperature in your house.  When it tastes sour-ish (like a yummy ferment!) put in the fridge.  This ferment will keep for 6+ months in your fridge.

A picture of the carrot, daikon, beet ferment is below (the jar to the right).  In this jar is ~ 3 pounds of veggies.  The jar to the left has Beet Kvass.  Beet Kvass is super easy to make...(see next post).

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