"Hive Creative Contest" - Lactic Acid Fermentation- Purple Beets Magick
I have been experimenting together with 
I chose to enter by posting my preparation of a batch of fermented vegetables. She will participate with another post. I did 2 jars, one of them loaded with beets to get that healthy purple in there.
Ingredients that I used:
- Red Paprika
- Jalapenos
- 馃挏Purple Beets馃挏
- Apple
- Cucumber
- Grass Onion
-Spices (Black Pepper, Dried Garlic, Cumin, Cayenne Pepper Powder)
To make my brine I boiled a liter of water and added 25-30g salt aiming between 2-3% salinity and let it cool while I chopped the vegetables.
The vegetables are chopped according to your taste either coarse or fine, I went for a coarser chop then I added the spices and filled it to the top with the brine.
Resulting in 2 jars of delicious vegetables set aside to ferment for the next couple of days.
The 馃挏Purple馃挏 batch was composed of: Purple Beets, Jalapenos, Cucumber, Grass Onion, Apple and Spices. This one was to make the beets shine dominantly, heavy on the beets, just a few chops of jalapeno, and more apple and cucumber than the other.
The 2nd batch had less beets, but contained: Red Paprika, Jalapenos, Grass Onion, Apple, Cucumber and Spices.(This one was to make a dominant chili-paprika ferment) Heavy on the jalapeno, red paprika, and traces of the rest.
I hope you guys enjoy, also in case of ferments, you can experiment with the ingredients you choose to use. I did not follow a recipe, but just went with my gut feeling what I felt like combining together and thought would compliment each other interestingly.
I used mason jars with rubber seals, which will have to be burped daily to allow the excess CO2 to be released, unless you want a fizzy ferment. Once your ferment has reached the level that suits your taste in terms of funky sourness, just store it in the fridge and use as you see fit, it will slow down the fermentation and it will keep for months.
I wish to give my thanks to
Ravenking von House Catharsiopa