I separated the colors but I’m still afraid the golden beets will turn brown.

As I was tasting some pieces of Chioggia beet I felt like I was having some kind of allergic reaction. I don’t understand why. I ate beets yesterday and was fine.

Peeled beets. Hand cut matchsticks. Added 2% of beets’ weight in fine sea salt and let it sit. Added brine from kohlrabi pickles to get it started.

My last beets took about 2 weeks so I’m guessing these will be about the same.

09.01.17 – I checked these today and the reds were starting to develop a bit of yeast on top. I skimmed it off and topped off with more pickle brine and moved to fridge. A few days ago I skimmed off the browned bits from the yellow beets. The rest stayed pretty golden. Moved these to the fridge today also, after topping off with pickle brine.