Fermented Rutabaga Pickle with Beets Day 2
After sitting on the counter overnight in the salt water, the beets have rehydrated and turned the brine a lovely shade of red. Ready to bottle! I just happened to have a wide mouthed jar the right size, 1 1/2 quart. I crushed 4 garlic cloves and dropped 2 into the bottom of the jar. Then I packed in the rutabaga, remaining garlic and beets with my hands. Don’t wear a good t-shirt for this part.
Ready to top up, I make a bring with 2 cups of water and 1 1/2 tablespoons of sea salt. I use whey in my fermenting, as I don’t have dairy issues. It ensures a vigorous ferment and is full of probiotics. If you don’t want to use whey, add another 1/2 tablespoon of salt to the brine.
1/4 cup of whey, then fill to the top with the brine. I used a zip-lock bag partially filled with water on the top to hold the vegies under the brine, and set the jar in a bowl. Sometimes when the fermentation gets going it overflows the jar.
Now the work is finished. I’ll check it daily and use my fingers to push the vegies under the brine. In about 1 week they should be ready. I’ll know by tasting, the flavour of the brine will become tangy.
I’ll post the completion, when it’s complete. Have you done this kind of food preservation before?
What were your results like?
