Beets

Beets rich chemical and mineral composition has made them a medicinal vegetable for thousands of years. Beets are rich in nitrates and when consumed regularly, they help to lower blood pressure and stimulate the immune system. Beet juice is a powerful natural colorant.

Fresh beets.

• beets, 1 kg (2.2 lb)
• salt, 2.5%, 25 g (4 tsp)
• whole cloves, 4
• cinnamon stick, 1, crushed
• sugar, 15 g (1 Tbsp)
• 400 g, Korean or Chinese Ya pear, or an apple

1. Cut off stalks and rinse beets off to get rid of dirt. Don't scrub the outside or peel the beets.
2. Slice or grate beets. Cut pears into wedges.
3. Mix with salt and spices.
4. Pack. Place a weight on top. Beets may get foamy, this is normal.
5. Ferment, preferably around 68° F (20° C), for about 2 weeks. After 3 days, taste the beets and see how you like them. If you want them a little tangier, let them ferment longer. If you like what you taste, refrigerate.

Fermented beets.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.