|beets. why u so mysterious?|
BUT when I've looked up recipes, there's SO much conflicting info!
Some recipes call for FULLY cooked beets, some call for 5 minute shock-boiling, then slicing and peeling, some call to leave the peel on because there are living organisms ON THEM (mortified squeak), but I'm like "Y'all, I just wanted to ferment some beets! Why does this have to be so difficult?"
So ladies, I need help...what's the deal? How do I ferment these beet babies? Do I cook them? Should I leave on the peel? What will be most nutritious? Do I use whey? Isn't whey...not a whole food? Do I omit whey and use more salt instead?
I would like to have them shredded so I can make gorgeous salads with them!