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.