Beetroot Ferment
Introduction
Beetroot is a superfood; it is a nutrient-rich food that contains an above-average amount of vitamins and minerals per gram.
Fermented foods are great for your stomach health (and delicious) so this is a double whammy of health eating! Add it to stir fries or simply as a side to your meal.
Ingredients
Beetroot (as many as you want)
Carrots (as many as you want)
Sea salt
2 garlic cloves, peeled
Paprika
Cumin seeds
Nigella Seeds
Add your spice to taste. You can also add different spice combinations. Dill and bay leaves is another great combination.
Method
- Clean and sanitize your glass jar.
- Shred the beetroot, carrots + garlic in a food processor or with a grater. Place in a large bowl and add paprika and seeds.
- Weigh your ingredients and work out 3% of the total weight – add this weight of sea salt to the mix.
- Stir, stir, stir until you have a watery vegetable mix. Remember you’re trying to extract the liquid from the vegetables to create a concentrated salt solution.
- Let it sit for 10 minutes.
- Add mix to your clean jars, pressing the veg down firmly until you’ve removed as much air as possible.
- Place something heavy on top of the mix inside the jar. The veg should be completely submerged, so top up with extra brine* if required.
- Place in a dark spot and check daily, burping the air out of the jar. Leave for around 5-13 days, depending on your taste preference.
- Keep your ready ferment in the fridge. It can last up to 2 months but that is up to you.
- * Brine is water + sea salt (add 3% of water weight)