Ingredients
Fennel bulbs, sliced thin4 lbs
Red beets, cut into 4ths2
Kosher salt
Mustard seeds1 tbsp
Fennel seeds1 tsp
Black pepper1 tsp
Steps
- Pour seeds into a sterilized glass jar. Add shredded fennel and beets.
- Pour water over mixture until covered. I do a 4% brine by weight. Weigh the mixture and calculate 4% of the weight, then add the kosher salt accordingly.
- Close the jar tightly and let sit in 60-70 degrees for 3 or more weeks.
- Open in threes weeks to find deliciously soured fennel!
- Enjoy!
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