Organic beets are submerged in salted filtered water — with optional whey or sauerkraut juice to kick-start the culture — then left under cheesecloth in a cool, dark spot to ferment for two to three days.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Place beets in bottom of jar, add whey/juice (if using), and salt as needed.
Cover beets with water, place cheesecloth over mouth of jar and secure with string.
Set in cool dark spot for 2 days to if using whey/juice or 3 days without.
Strain beets from liquid, and discard beets. Return liquid to jar and refrigerate.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
