NZ Life & Leisure - - Ruth Pretty -

This al­ter­na­tive to pick­led beet­root is great in burg­ers and sal­ads. Recipe by Jenny Gar­ing.

12 medium beet­root 2 car­damom pods, seeds only (op­tional) 2cm piece ginger, peeled and grated (op­tional) 2 ta­ble­spoons salt 1 cup wa­ter

Prick beet­root in sev­eral places, then bake at 150°C for about 2-3 hours (or un­til soft). Peel beet­root and cut into thin slices or juli­enne. Don’t grate or process as it will gen­er­ate too much juice, speed up the fer­men­ta­tion process and be­come alcoholic.

Place sliced beet­root into a wide-mouthed jar and press down lightly. Mix re­main­ing in­gre­di­ents, pour over beet­root, add wa­ter if nec­es­sary to cover by about 2cm. Keep at room tem­per­a­ture, cov­ered tightly, for 3-4 days to fer­ment. Trans­fer to jars and re­frig­er­ate. Makes 4 medium-sized jars

This is an ex­tract from In Your Back­yard: Ur­ban Har­vest, a 146- page spe­cial edi­tion from the NZ Life & Leisure team, which is packed with in­spi­ra­tion and in­for­ma­tion about grow­ing veg­gies in small spa­ces and has de­li­cious recipes. Or­der on our website...

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