Tangerine-Turmeric Beet Sour : Foodwise
This recipe was demonstrated for CUESA’s Market to Table program on January 4, 2020. Makes ½ gallon INGREDIENTS 6 cups distilled or spring water1 ¾ teaspoon unr
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Cooking tools:
- Fermentation lid
- Wide-mouth glass jar
- Kitchen scale
- Fine-mesh sieve
- Glass bottle
- Microplane
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Mixing bowl
- Plate
- Mason jar
- Refrigerator
Ingredients
- 6 cups distilled or spring water
- 1 ¾ teaspoon unrefined sea salt
- 2 cups diced peeled golden beets, ½ inch cubes
- ½ cups grated peeled fresh turmeric (about two 4-inch pieces)
- 1 tablespoon tangerine zest
- ½ cup tangerine juice (from 3 or 4 tangerines)
- 2 cinnamon sticks
- 1 teaspoon whole black peppercorns
- ½ cup natural brine from purchased sauerkraut
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