Fer­mented beet­root

NZ Lifestyle Block - - Feature | Fermentation -

Try fer­ment­ing beet­root to add to your next burger or salad rather than open­ing a can of the sliced stuff. In tra­di­tional Eastern Euro­pean cuisines, pick­led beet­root were not sea­soned with vine­gar and sugar, but ac­quired their sour flavour through fer­men­ta­tion. As an ad­junct ben­e­fit, those same bac­te­ria also pro­duce vi­ta­mins, par­tic­u­larly fo­late and vi­ta­min K2, and help to pop­u­late the gut with mi­crobes that can boost the im­mune sys­tem.

In­gre­di­ents

12 medium beet­root Seeds from 2 car­damom pods (op­tional) 1 piece gin­ger (op­tional) 2 tbsp salt 1 cup wa­ter Method Prick the beet­root in sev­eral places and then place on an oven tray and bake at 150°C for about 2-3 hours (or un­til soft). Peel the beet­root and cut them into thin slices or juli­enne them. Don’t grate them or use a food pro­ces­sor as this will cre­ate too much juice and speed up the fer­men­ta­tion process to cre­ate an al­co­holic drink (a beet­root ‘beer’ called kvass in Eastern Europe). Put the beet­root pieces into a wide-mouthed jar or a con­tainer and press down lightly. Mix the re­main­ing in­gre­di­ents and pour over the beet­root, adding more wa­ter if nec­es­sary to cover the beet­root by about 2cm. Cover tightly and keep at room tem­per­a­ture for 3-4 days to fer­ment, be­fore trans­fer­ring to a cooler space for stor­age.

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