Fermented beetroot

    Fermented beetroot

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    14days30min


    1 person made this

    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.

    Ingredients
    Makes: 1 kg fermented beetroot

    • 1kg beetroot, peeled
    • 2 to 4 cloves garlic, peeled
    • 6 peppercorns
    • 1 to 2 bay leaves
    • For the brine
    • 750ml boiled and cooled water
    • 1 tablespoon salt

    Method
    Prep:30min  ›  Extra time:14days  ›  Ready in:14days30min 

    1. 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.
    2. 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.
    3. 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.
    4. Once fermented, store jars in the fridge.

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