Saffron, Meyer Lemon, Golden Beet, & Juniper Sour

This sipping sour is great to sip on its own or used as a mixer for light, refreshing cocktails.

Ingredients

Procedure

1. Wash and sanitize all the fermentation equipment including knife and cutting board.
2. Make a salt brine with 500 ml of distilled water, pink salt, lemon, cardamom, saffron and juniper berries
3. Bring water to a boil and add salt, remove from heat and add remaining water, honey and whey protein. Strain and reserve.
4. Reserve and refrigerate any left over brine, extra brine could be used as needed.
5. Combine all the remaining ingredients and place in the jar.
6. Pour salt brine over the ingredients in the jar leaving 2 inches of headspace.
7. Seal jar with fermenting lids, place jar into a hotel pan to catch any liquid displaced during the fermentation.
8. Ferment the beet mixture away from direct light ( See chef's tip for fermentation temperature and time)
9. Taste the mixture after one week to determine the level of sourness.
10. If it's not sour enough, reseal the jar and ferment for another week.
11. When the process of fermenting is completed, strain through a cheesecloth and transfer liquid to bottles.
12. Seal bottles and refrigerate up to 6 months.
13. Sour can be flavored or carbonated through second fermentation.