A friend of mine has many health issues, and because this was too much to send in a Facebook PM, and there may be others out there who might benefit from this, here’s some information on Lacto-fermented beets. First of all, the humble beet packs a major nutritional wallop: it is an excellent source of sodium, potassium, magnesium, calcium, iron, phosphorous, vitamins A and C, niacin, and fiber. It is high in folic acid and folate and has been proven to help prevent heart disease, stroke, and even cancer. When a vegetable is lacto-fermented, the nutritional value is increased because in addition to adding probiotics, the nutrients in the beet become more bioavailable, more easily and readily absorbed by the digestive system.
This is so incredibly easy, it is almost painful:
Coarsely chop 2 or 3 beets and place in a clean quart-sized jar. Cover with a brine of 1 tablespoon of salt per pint of water . Make sure the beets are covered by the brine. If you need to add more liquid to cover, do so. Be sure to use filtered water because any level of chlorine content will prevent fermentation. Leave the jar on the counter for 2-5 days, looking for little bubbles forming in the liquid. You must check beets everyday because they have a high sugar content and will mold in a heartbeat. If you see any mold forming, skim it off.
Once you see the bubbles, strain the liquid to a clean jar and add more brine and begin the process again. Drinking some beet kvass everyday is really healthy.
After the second batch, I strain the beets, reserve the liquid for drinking and add the beets to some beef stock and call it borscht, even though my grandmother would have scoffed at it.