beet relish

I've done kraut, kvass, kimchi, but I've never done a fermented beet relish until now.  Wow!  It turned out. 

Besides the beets and carrots (both from the garden!), I decided to take a break from my usual spicy-hot additions and used caraway, dill, black pepper, and a little ginger this time.   It tastes rooty, pleasantly sour, and very alive.  I want to put it on a cheese sandwich on rye bread. Instead, I ate some of it plain for breakfast.