Made with beets, garlic, jalapeño and carrot. These have been 3 days in a 5% brine solution.
They are really good it’s hard not to eat them all!
Made with beets, garlic, jalapeño and carrot. These have been 3 days in a 5% brine solution.
They are really good it’s hard not to eat them all!
How does this differ from a standard beet pickled egg?
pickling is when you add acid, usually vinegar. In fermenting the bacteria (lactobacillus in this case) provides the acid. Tastes similar but different, you can let the ferment go as long as you like and the flavor continues to develop as the lactobacillus works.
Thanks for the fantastic explanation. I’ll need to give this a shot!