Beet Blood: The Questioning 6 days ago I did up some beets, fully - TopicsExpress

Beet Blood: The Questioning 6 days ago I did up some beets, fully submerged in a Fido. I used roughly a 2.5% brine with tangerine peels, star anise, ceylon cinnamon, allspice, laurel, mixed peppercorns, clove, ginger and honey fermented garlic with some of the honey. the liquid is now about the viscosity of nearly coagulated blood. Thick and kinda slimy. The color really adds to the effect. They taste ok. Like they arent done yet. Thoughts? Rinse and re-brine?

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