NZ Gardener - Gifts from the Gardens - - Preserves -

While pick­led beet­root is high in sugar, fer­mented beet­root is a dif­fer­ent story. The ben­e­fi­cial bac­te­ria gob­bles most of the sugar dur­ing the fer­men­ta­tion process, leav­ing the nu­tri­ents be­hind. Place sliced ‘Chiog­gia‘ beet­root (6-12 roots) with 1 ta­ble­spoon coarse salt and 4 ta­ble­spoons whey in glass jar. You can add chilli and mus­tard seeds if you wish.

Add enough wa­ter to cover, stop­ping 3cm from the top. In­sert a cab­bage leaf on top to en­sure the beet­root re­mains sub­merged. Screw on lid and leave for

1 week, open­ing the lid once a day to let gas out. Store in fridge.

Will keep for sev­eral months.

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