Pickling and Fermenting

How about the colors on these — very anticipatory of spring! The yellow is made from organic orange beets and white onion. I roasted the beets for about 20 minutes in some olive oil, garlic, salt and pepper. Then poured on pickling juice which consisted of about 3 tablespoons sugar, half a cup of rice vinegar, and a cup of water.

The purple is made from red cabbage. I added a small bit of onion, and some salt and then began the fermenting process of letting it sit. I made pressure on the cabbage to keep it fermenting by folding up some outer leaves of cabbage and putting them in the top of the bottle. As the cabbage ferments, it continues to shrink, so then I added some carrot to keep the pressure up.

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