Fermented beetroot
Item 1 of 1
- Ferment
- Makes enough to fill a 3l jar
- 10 minutes
Fermenting beetroot brings out its natural taste, amplifying the hearty, sweet flavours of this magnificent root vegetable. The addition of dill, garlic and horseradish gives this ferment a distinctive eastern European flavour, and both the beetroots themselves and the liquid can be used in a variety of dishes.
First published in 2019
Ingredients
Metric
Imperial
- 4 bunches of baby beetroot
- 20g of sea salt
- 2l water
- 2 garlic cloves, peeled
- 2 bay leaves
- 1 knob of fresh horseradish, about 2cm long
- 1/2 bunch of dill
SAVE RECIPE
Equipment
- 3l Kilner jar
Method
1
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
- 4 bunches of baby beetroot
2
Place the beetroots in a sterilised 3-litre Kilner jar along with the garlic, bay leaves, horseradish and dill
- 2 garlic cloves, peeled
- 2 bay leaves
- 1 knob of fresh horseradish, about 2cm long
- 1/2 bunch of dill
3
Mix the salt and water together and pour into the jar so it is filled right to the top
- 20g of sea salt
- 2l water
4
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
5
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
First published in 2019
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