beets, beets, beef

Beets in different textures: fermented, fermented dehydrated dried powdered, pickled, butter braised, raw, Cote de boef sv 54°, kvass gel, jogurt, ash, ash meringues.

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oscar_cortazar_21829

how to ferment beets??

Luis_58461

cut them in chunks and put in a brine. I take 3.6% a salt brine wich makes 34g kosher sea salt in one liter of water. Add spices (pepper, mustardseeds, ...?), put in a jar and a warm place (15-20°) and leave to ferment for at least 2 weeks. You have to open the jar twice a day to release the gas. after 2 weeks or so you will end up with a salty, tangy result. I have read a lot about all that fermenting and and this is what made sense for me. (I'm still in the beginning process of that stuff too but its very interesting. so if you make a important breakthrough, let me know). i can recommend the site www.punkdomestics.com and the book from sandor ellis katz/ the art of fermentation.

After the fermenting process i ended up with a lot of fermented veggies (carrots, beet, sellerie, apples) so i dried them in a dehydrator over night (60°) and grinded everything down. This will produce a awesome powder packed with umami. next project will be a fermented bouillon powder/salt thing. i did that before without fermenting and will now do it with that and hope that it will give a boost in the umami department. so kvass is a beverage from the fermenting juice of beets. with just a bit of sugar and tabasco you will have really nice juice (its salty and sour from the fermenting process), with agar you can easily produce a gel. let me know how you are doing...

Christian_109466

How long did it take u to prepare this nice dish?

Luis_58461

with all the fermenting time about 3 weeks. The dish itself about 3 hours +taking a picture and cleaning the kitchen...

oscar_cortazar_21829

hey thanks luis, i just red your answer