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Fermented beetroot

  • Ferment
  • easy
  • Makes enough to fill a 3l jar
  • 10 minutes, plus at least 1 week to ferment



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Trim the beetroot leaves and discard, leaving about 2cm of stalk at the top of each. Thoroughly wash the beetroots then peel them, trying to retain their natural shape as much as possible
Place the beetroots in a sterilised 3-litre Kilner jar along with the garlic, bay leaves, horseradish and dill
Mix the salt and water together and pour into the jar so it is filled right to the top
Close the jar and store at room temperature for at least a week in a dark, dry place. The longer you leave the beetroot to ferment, the more sour it will become in flavour. Open and close the jar every few days to allow any built-up gas to escape. Once you are happy with the flavour, you can store the beetroots in the fridge to halt the fermentation process
The fermented beetroots can be used in a variety of dishes, but the liquid can also be added to sauces or used as the base for a delicious beetroot consommé
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Fermented beetroot


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