Pickled Basil Beets

This recipe uses a process called lacto-fermentation where the healthy bacteria present in the vegetables is given an environment (a salt brine) to thrive and grow. As the bacteria consume the sugars and starches in the vegetables, they produce acids which lower the pH and preserve the vegetables. Serve these probiotic-rich beets with scrambled eggs in the morning or on top of a green salad for lunch. You can use the flavorful purple brine in place of vinegar in a salad dressing; generally I use 3 tablespoons of brine to 4 tablespoons of extra virgin olive oil.