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Fermented Beets

By OcadoLife
These ruby-red Fermented Beets from Ukrainian-born chef and food writer Olia Hercules are earthy and punchy with a hint of sweetness – and they’ll complement anything from beef and burgers to cheese and salads. Try them…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

7 total
  • 10g sea salt
  • 1 tsp runny honey
  • 600g beetroot (leaves and all), diced
  • 3 tbsp brine (approx.) from any ready-made live pickle, such as kraut
  • 3 garlic cloves, sliced
  • 2 tsp pink peppercorns
  • 2 tsp coriander seeds

Method

2 steps

  1. Step 1

    Heat 500ml water in a pan until hot but not boiling. Stir in the salt and honey until dissolved; remove from the heat and cool to room temp.

  2. Step 2

    Add the beetroot and leaves, brine (this acts as a ‘starter’), garlic, peppercorns and coriander seeds. Transfer to a 1 L sterilised jar (see tip), pop the lid on and store out of direct sunlight for 3-5 days, until the brine is a little fizzy and the beetroot tart. When you’re happy with it, transfer to the fridge; eat within 3 months.