Beet Pickles

* Cut up beets coarsely. Do not grate as this releases too much of its natural, sugary juice which is more likely to create an alcoholic environment than a lactic acid environment.

* Rinse under water until the water turns clear.

* Place in quart jar and fill with enough water to cover, leaving an inch spare at the top. The water will turn a little pink again.

* Add 1 Tbs. healthy sea salt (or whey if you have it, or the cultures if you have ordered them.)

Optional:

You can also add juniper berries, whole peppercorns, dill, tarragon and other herbs to spice it up.

Leave for three days. When you take the lid off and it explodes and fizzes over the rim like a soda that has been shaken, it’s a good sign. It means the lactic culturing works. Sometimes it may not fizz and that’s okay too. Cultured veggies are bright in color, have a zingy taste and smell cultured. You will know if it didn’t work as it will taste too disgusting to eat. In this case, try again – you’ll get it. Beets are blood purifiers.