Yield: about a quart
(fermentation vessel: 2 quarts or larger)
technique used: Mastering Sauerkraut (page 53)
4 small (385 grams) beets, thinly sliced
1 medium bunch (410 grams) celery, thinly sliced
1 medium (235 grams) red onion, thinly sliced
¼ - ½ teaspoon ground allspice
3 whole (1.4 grams) cloves, freshly ground (or ¼ teaspoon ground)
1 teaspoon (2.33 grams) whole peppercorns, freshly ground (1 ½ teaspoons ground)
1 tablespoon (16 grams) unrefined salt
1. Rinse and peel beets. Slice as thinly as possible, ideally with a mandoline. Place in a large bowl. Again, use the mandolin on the same thin setting for the celery and the red onion add to the bowl with the beets. Optional: Set aside the top round of the onion, or butt of celery to use as a topper.
2. Massage 1 tablespoon of the salt and the allspice, cloves, and black pepper into the vegetables, then taste. You should be able to taste the salt without it being overwhelming; add more salt if necessary. Because of the significant amount of celery, which has natural salts, this is rarely necessary.
3. When the brine has developed transfer the mixture to a crock or 2-quart jar, a handful at a time, pressing down with your fist or a tamper to remove the air pockets. You should see some brine on top when you press. When the vessel is packed, leave 4 inches of headspace for a crock, or 2 to 3 inches for a jar. If using top the vegetables with the top of the onion, or butt of the celery. For a crock, place a plate that fits the opening of the container and covers as much of the vegetables as possible; weight it down with a sealed, water-filled jar. For a jar, use a sealed water-filled jar or ziplock bag as a follower-weight combination.
4. Set aside on a baking sheet to ferment, some- where nearby, out of direct sunlight, and cool, for 4 to 14 days. Check daily to make sure the vegetables are submerged, pressing down as needed. You can test after 6 – 7 days. This salad has a rich, deep flavor. You’ll know it’s ready when these flavors are developed with an acidic or pickle-like undertone. The colors will have melded and be a magical fuchsia.
5. Store in jars, with lids tightened, in the fridge for up to 10 months.