An apple and beet lacto-ferment, a pleasant staple to have in the fridge as a side for fall dishes. Simple and warming with star anise and cinnamon, putting food up like this makes me feel powerful. An apple that would go bad in a week? Now it’s good for the whole season!
Cultured Apple & Beet Slaw
3 medium beets, peeled and julienned
2 medium apples, peeled and julienned
1 star anise, whole
1 T sea salt
4 T whey (or an additional 1 T salt)
1 cup filtered water (use more if needed)
Combine beets and apples in a large bowl. Transfer to a quart-sized glass mason jar, packing the mixture down tightly. Combine remaining ingredients and pour into the mason jar, enough to cover the beet and apple mixture. Leave at least 1 inch of room between lid of jar and slaw. Cover tightly and let sit at room temperature for three days, or more if you prefer a stronger flavor. Once the taste is as you prefer, transfer to the refrigerator. Slaw will keep for at least six months (and only get better with time!). As with all kitchen endeavors, please stay as clean and sanitary as possible for high-quality results.