Melba's Jammin' wrote:
> OK, so it's not blood, it's beet juice.

> Jeez, I oughtta be locked up.

Now go and win a Ribbon for Pickled Beets at the 2007 Minnesota State
Fair!

In article . net>,
margaret suran > wrote:

> Melba's Jammin' wrote:
> > OK, so it's not blood, it's beet juice.
>
> > Jeez, I oughtta be locked up.
>
> Now go and win a Ribbon for Pickled Beets at the 2007 Minnesota State
> Fair!

Shoot, I'd settle for anything that'll get me a ribbon. (I think I
posted that part to r.f.preserving.) LOL! I've got a tv station
coming over on Wednesday and I'm still deciding what the WIP will be for
them -- they want to see what I do. I was thinking about the dirt
chunks but the only conversation I can have about it is how gross they
are and I'm not sure they want that for their story. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Melba's Jammin' > wrote:

> Shoot, I'd settle for anything that'll get me a ribbon.

Good, then you next wonderful project is decided upon - lacto-fermented
beets, akin to sour gherkins and made largely the same way. Here is a
recipe.

Select intensively-coloured beetroots and soak in water for 15-20
minutes, then rinse and peel. Cube the large one and leave the small
ones whole. Let them ferment in a glass of enameled container. To
avoid the beetroots getting dark, they have to be put into the brine
immediately after peeling. The brine should contain 300-400 g (10.5-14
oz) salt per 10 l (10.5 qt) water and cover the beetroots with 10-15 cm
(4-6 in) to spare. Put a round of wood on top and weigh with something
that will keep the beetroots under water. In the first days of
fermentation foam will be forming, which should always be skimmed. If
fermentation does not start spontaneously, it can be helped along by
adding a piece of bread (rye for preference) with still active sourdough
culture, or some raw whey. At room temperature, fermentation will end
in about 8-10 days, after which the beetroots should be refrigerated at
0-5°C (32-41°F). If mould forms on the surface (happens often), it
should be carefully removed with a clean spoon or cloth.

Bubba

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > Shoot, I'd settle for anything that'll get me a ribbon.
>
> Good, then you next wonderful project is decided upon - lacto-fermented
> beets, akin to sour gherkins and made largely the same way. Here is a
> recipe.

> At room temperature, fermentation will end
> in about 8-10 days,

It'll end long before that, Pal. In fact, it's never gonna get off the
ground. Fermented beets sounds as disgusting as anything I've run into
lately. You prevert!

> after which the beetroots should be refrigerated at
> 0-5°C (32-41°F). If mould forms on the surface (happens often), it
> should be carefully removed with a clean spoon or cloth.
>
> Bubba

Kewl! Moldy Beets -- could be a rock band.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Melba's Jammin' > wrote:

> In fact, it's never gonna get off the
> ground. Fermented beets sounds as disgusting as anything I've run into
> lately. You prevert!

They are made largerly the same way your mother used to make beet kvas
(fermented beet juice) for your beloved borscht, to which you are still
addicted. Fermented beets are your future! You may have achieved the
pinnacle of your Order's hierarchy by creating Barb's Beety Beauty and
becoming Mother Superior, but you still have an eternal obligation for
furthering your spiritual development. This does not mean experimenting
with booze; it means fermenting beets! It is your calling and your next
step in achieving spiritual perfection through grace of the Holy
Beetroot.

Bubba