Right, Eggs that were fermented with beets, onion, & rosemary.       Left, Eggs & fermented beets + onions over zucchini noodles.

Right, Eggs that were fermented with beets, onion, & rosemary.       Left, Eggs & fermented beets + onions over zucchini noodles.

Fermented Beet & Purple Eggs

Pickled eggs are making a comeback. Traditional recipes call for vinegar, but we are fermenters, so...here's my recipe for live-culture pickled eggs without the vinegar.  I placed hard boiled eggs in with a beet and onion combo flavored with a sprig of rosemary. After 7 days, I served the eggs and fermented vegetables over a bed of zucchini "noodles". The purple eggs tastes deliciously tangy and salty without the astringent over tone of vinegar.

Forget green eggs and ham.  Let's make purple eggs!!!

  • 6 oz. red beets, peeled and shredded
  • 3 oz. onion, thinly sliced
  • one sprig of fresh rosemary
  • 2 Tablespoons sea salt dissolved in 3 cups filtered water
  • 3 organic/pastured eggs, hard boiled, peeled, completely cooled
  1. Mix the shredded beets and onion slices together.
  2. Place about 1/3 of the vegetables into a one-quart, wide-mouth mason jar, then place one egg in.
    Continue with the remaining vegetables, and eggs in the same manner. Add in rosemary sprig.
  3. Pour brine over the mixture until it reaches the shoulder of the jar.
  4. Place you Kraut Source unit on according to directions.
  5. Put you beet and egg ferment in a cool, dark corner of you kitchen counter and allow it to transform for 7 days.
  6. Remove Kraut Source and place on the regular mason jar top to store in the fridge.
    (Consume your beautiful perfect purple eggs within 5 - 7  days once it is ready.  It can store longer, but the yolk
      will get really purple too and won't provide the nice color contrast.)

For the zucchini noodles ( one serving)

  • 1 small zucchini, shredded into long strands using a mandolin or spiralizer
  • 1 teaspoons sea salt
  • 1 Tablespoon extra virgin olive oil
    (My favorite extra virgin olive oil is Barbàra, which is made by the Barbàra family in the beautiful Trapani Valley, Sicily.)
  • Fresh ground black pepper, to taste

1. Place the shredded zucchini over a colander and mix well with salt. Place the colander over a bowl, and allow to rest for 30 minutes.
   (The salt will soften the "noodles" by drawing out moisture.)
2. When ready, place the zucchini noodle in a small bowl and toss in the olive oil, and season with fresh ground pepper.
3. Top with a purple egg and some of the fermented beets and onions.
4. Enjoy the visually psychedelic moment and chow down.

 

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