A recent addition to our family library has been Sandor Ellix Katz’s rather wonderful book Wild Fermentation. I defy anyone to read this book and not be swept along by the author’s fervent enthusiasm for fermented and live-culture foods! I love the analogies he makes between fermenting food and fermenting social change:
“Food offers us many opportunities to resist the culture of mass marketing and commodification (…) We can merge appetite with activism and choose to involve ourselves in food as cocreators.”
Now this is a form of activism I am more than happy to involve myself in! Hence “Beet the System” 🙂
I could have started with sauerkraut I suppose, but I had a ton of beetroots that MIL brought from the market this week, so I started there. And anyway, I wouldn’t have been able to use the terrific pun if I had used cabbage 😉
I started out with this bag full of beetroot:
peeled and grated until I had a bowlful like this:
As always when I attempt to grate beetroot, I ended up with a lovely mess all over the kitchen! Although I thought I did quite well not to get any on the walls this time…
I then started packing the beetroot down into a jar. I put a spoonful in at a time, sprinkled on sea salt and a few caraway seeds before pressing down each time.
Unfortunately, after I took this photo, I realised I didn’t have anything I could use to weigh the mixture down in the jar, so I had to decant the contents somewhere else! I ended up putting it in an old Kenwood mixer bowl, using the Kilner jar full of water to press down. I hope this is ok. Now all I have to do is wait for the fermentation process to unfold. How exciting!!