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.
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Makes: 1 kg fermented beetroot
1kg beetroot, peeled
2 to 4 cloves garlic, peeled
1 to 2 bay leaves
750ml boiled and cooled water
1 tablespoon salt
Directions Preparation:30min › Extra time:14days › Ready in:14days30min
Contents: 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.
Brine: Combine the boiled and cooled water with the salt, stirring until dissolved.
To Assemble: 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 until 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.