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Fermented Beet Green Kimchi
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3.75 from 12 votes

Beet Green Kimchi

Instead of tossing your beet greens, use them to make fermented beet green kimchi -  a  spicy side dish with a boost of gut-healthy probiotics!
Course Side Dish
Cuisine American
Keyword beet, beet top, kimchi, spicy, beet greens,
Prep Time 5 minutes
Fermenting time: 7 days
Total Time 7 days 5 minutes
Servings 6 people
Calories 18kcal
Author Sheryl

Ingredients

  • 2 green onions chopped
  • 2 Tbsp ginger peeled and minced
  • 3 garlic cloves peeled and minced
  • 8 beet greens chopped
  • 2 tsp red pepper flakes
  • sea salt as needed
  • water as needed

Instructions

  • In a quart canning jar, combine the ingredients - layering the garlic and onions between the greens. Sprinkle with salt as you layer... you want a 2% brine (which is .64 oz of salt).
  • Pound the greens down until they start to release their own juices. If you mash them enough, there will be enough juice to cover the contents of the jar. If not, top off with a little water.
  • Lay a fermentation weight in the top of the jar to keep everything submerged, or use a jelly jar in the mouth of the quart canning jar.
  • Top with an airlock, and allow to ferment anywhere from 2-7 days until it tastes the way you like. Then move to the refrigerator to slow fermentation.

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 426mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3443IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 1mg