Beets & Garlic ferment

I just got a recipe I’m eager to try. Cynthia on Facebook provided it. It’s not so different from my Beets & Leeks ferment, but I can more readily make this recipe — good long leeks are hard to find.

3-4 beets, pleeled and chopped into 1/4” cubes
2 garlic cloves, chopped
1 pint filtered water
4 tsp unrefined salt
1 wide mouth quart jar

Put veg in a bowl and tossed them, then put them in a jar and poured the brine over them. Let them ferment for 2 weeks.

No starter is shown, but she used some whey from yogurt as a starter. I’ll use my usual starter.

She used a leaf on top in addition to a fermentation weight because the small cubes float up around the weight. Using a leaf that way is a good idea. I’ll use a leaf of red cabbage since I usually have that on hand. So: beets, garlic, culture, and brine; then top with a red cabbage leaf; then put the fermentation weight on that.

I weigh the beets (I’ll go for enough to fill a 1.5-liter jar) and add 2.5% of that weight as the amount of sea salt, and I’ll use a 2.5% brine.

I’m eager to make this, but first I need to eat enough of the current ferments to empty a jar.