About this recipe:The health benefits of fermented foods are well established, and they're tasty to boot! If you're lucky enough to have a bumper crop of beetroot, try this easy recipe.
Makes: 1 kg fermented beetroot
1kg beetroot, peeled
2 to 4 cloves garlic, peeled
1 to 2 bay leaves
For the brine
750ml boiled and cooled water
1 tablespoon salt
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Method Prep:30min › Extra time:14days › Ready in:14days30min
Cut any large beetroot into smaller pieces, trimming off any hardened ends. Place into one large or two smaller jars. Add garlic, peppercorns and bay leaves.
Make the brine by combining the boiled and cooled water with the salt, stirring till dissolved. Pour brine over beetroot, ensuring all contents of the jar are covered with brine.
Screw on lids and let jars sit at room temperature for a few days till foam starts to appear on top (the number of days will depend on ambient temperature). Once foam appears, transfer jars to a cool place (at approximately 10 degrees C) for 2 to 3 days.