Ingredients

• 4 lbs fennel bulbs, sliced thin
• 2 red beets, cut into 4ths
• Kosher salt
• 1 tbsp mustard seeds
• 1 tsp fennel seeds
• 1 tsp black pepper

Steps

• Pour seeds into a sterilized glass jar. Add shredded fennel and beets.
• Pour water over mixture until covered. I do a 4% brine by weight. Weigh the mixture and calculate 4% of the weight, then add the kosher salt accordingly.
• Close the jar tightly and let sit in 60-70 degrees for 3 or more weeks.
• Open in threes weeks to find deliciously soured fennel!
• Enjoy!