by Renee Lindstrom, GCFP – Living in Natures Love Lifestyles @insideawareness.com                                                                                                                                 

Hard boiled eggs in salt and whey brine with beet juice for colour! Just in time for Christmas.

This egg was in fermenting jar for 4 – 1/2 days and has perfect flavour.  The next batch will be in Turmeric which has a different colour and taste.

Equipment

• Mason Jar
• Fermenting Lid

Ingredients

• Hard-boiled Eggs
• 1 Cup of Water
• 1 Tablespoon of Sea Salt
• 1/4 Cup of Liquid Whey (from Cream cheese recipe)
• 2 tablespoons of Beet Juice
• Optional:  Garlic, peppercorns, jalapeno & favorite herbs

Steps

• Place hard-boiled eggs into mason jar to fit number of eggs you are pickling.  I used a 750 ml jar and 5 eggs.  I could have added 4 more eggs to jar.
• Mix ingredients and pour over eggs.
• Cover with fermenting lid and store in darkened space for 4 or more days.

Once you open the jar, place in the fridge.  Eat within two weeks.

Read more from Living In Natures Love on:

• Colour Spectrum Diet – Eating for our Chakras
• Living Foods:  Fermented Salsa, Fermented Kimchi, Fermented Sauerkraut

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Recommended equipment to make fermenting fun and easy:

• Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids, Extractor Pump & Recipe eBook – Mold Free
• 4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jar