Fermented Beetroot / Vegetables

Difficulty: Easy  Time: 10 minutes

🧂 Ingredients

• 2 large raw beetroots, peeled (or any preferred vegetables)
• 4 cloves raw garlic
• 4 tsp fresh thyme leaves
• 2 tbsp non-iodised natural sea salt
• 2 cups non-chlorinated water
• 600g sterilised fermentation jar or airtight glass jar

👩‍🍳 Method

1. Cube peeled beets or vegetables into roughly 1 cm cubes.
2. Peel and roughly chop the garlic.
3. Remove thyme leaves from the stalks and discard the stalks.
4. In a bowl, combine beet/veggie cubes, garlic, and thyme.
5. In another bowl, mix salt and water until dissolved.
6. Pack the beet mixture tightly into the sterilised jar, leaving about 2 cm of space at the top.
7. Pour the salted water over the mix until vegetables are fully submerged.
8. If using a fermentation jar, place the weight and seal the lid. For regular jars, use an airtight lid.
9. Store the jar in a dark place (20–40°C) for at least 1 week.
10. If using a standard jar, release the gas daily to avoid pressure build-up.
11. After 1 week, enjoy your fermented beets! The longer you ferment, the stronger the flavour.
12. Once you reach your preferred taste, seal the jar tightly and refrigerate.

🧊 Storage

Keep refrigerated and consume within 3 months.