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Harvested and krauting the last of the beetroots (grated root & chopped tops together) to make way for spring plantings…
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Chop it, grate it, generous sprinkle of salt, a bit of a massage and a bit of a pound (see stories), then once it’s weeping, into jars topped with a whole leaf to submerge it all. Leave it out on the bench for about a week, then taste and when suitably sour, eat with gusto or refrigerate for later. Simple and delicious probiotic goodness? #permacultureskills #fromtheearth #wildfermentation
