fermented beetroot

Here is another recipe for fermented food, this time it is beetroot. Most recipes for fermented foods include a lot of salt , but I find that it works equally well with just a small amount, as long as you massage it very well with the hands and are able to get a little juice out of it, that then with time (3-4 days) will ferment. This recipe is delicious and you can serve it as a side dish or to fill sandwiches, it is very versatile and very healthy, so try to add it to as many dishes as you can.

PREPARATION & COOKING TIME: 15 mins + 4 days fermenting

INGREDIENTS FOR 1 400gr jar:

2 medium beetroots, peeled and grated

1 teaspoon sea salt

1 tablespoon cider vinegar

1 small pice of ginger grated

• place he beetroot in a medium bowl, sprinkle the salt on top and with your hands start massaging (you may need to wear some gloves as it stains) the beetroot until it reduces in size by half
• then add the cider vinegar and the ginger and mix well
• place the mixture into a well cleaned glass jar, screw the top an leave outside for 2 days to ferment
• shake the jar regularly (2-3 times a day) to make sure the juice covers all the beetroot
• after 2 days place in the fridge for another two days and once you smell fermented food as you open the jar, you can eat it

NUTRITIONAL VALUE PER 100gr
energy kcal	52.3
fat	0.2
of which saturated	0.1
carbohydrates	11.7
of which sugars	9.1
fibre	2.3
protein	2.0
salt	0.1