Skordalia with Salted Cod and Fermented Beets

For the fermented beets:

1. Start by fermenting your beets. Clean and sterilize a large glass jar in boiling water for a few minutes.
2. Thinly slice or shred the beets, cabbage, and carrots. Place into a bowl and weigh it.
3. Calculate 2.2% of salt based on the weight of the combined beets, cabbage, and carrots and add it to the bowl. Wear gloves and gently massage the vegetables in the bowl for a few minutes, then let them sit covered on the counter for 10-15 minutes to let the salt draw out moisture.
4. Place the vegetables in the jar packed tightly and pour any liquid from the bowl over it; weigh down with a small Ziplock bag filled with water to make sure the vegetables are submerged in liquid.
5. Seal the jar and let it ferment at room temperature for at least 2 weeks.
6. Open and “burp” the jar every 4-5 days depending on activity and keep fermenting until desired intensity of flavor, then place in the refrigerator for long storage.

For the skordalia: 

1. Begin by simmering your potatoes until cooked thoroughly.
2. Meanwhile, in a food processor, combine almonds, garlic, and extra-virgin olive oil and process until garlic and almonds are reduced to a paste. Season with salt and pepper to taste.
3. Peel and mash the potatoes into a bowl. Then with a spatula, fold in the garlic, almond paste, and yogurt. Taste and season again if needed.

For the 12, whole-grain pitas:

1. In a large bowl, dissolve all the yeast and the sugar in the water and let it sit for a few minutes while you measure and combine the flours in a separate bowl.
2. Add the flours to the bowl of water and mix by hand until there are no dry bits left then add salt.
3. Knead the dough by hand for 7-10 minutes, or until smooth and homogenous then roll it into a tight ball and place it into a large mixing ball covered with a towel.
4. Let the dough rise until it almost doubles in size (60-90 minutes), then transfer it to a clean countertop and divide it into a 60 g (2-oz) piece and roll each piece into a tight ball.
5. Let the pre-shaped balls rest again for 10-15 minutes on your countertop covered with a towel, then with the help of a rolling pin roll each pita into a 1/4 inch thick round and lay them again on a towel to proof for an additional 20-30 minutes. Always covered with another towel on top.
6. Preheat a cast-iron pan or a large heavy pan on medium heat for 3-5 minutes then turn the heat to low.
7. Cook pitas in the hot pan for 10-15 seconds per side until golden brown then move onto a tray and cover with a towel to prevent from drying.
8. Assemble pitas as desired with salted cod, fermented beets, and skordalia.