Fermented Beets
By OcadoLife
Published on 27 September 2023
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 in Olia’s recipe for Venison with Sweet Potato Chips and Radicchio, Fermented Beets and Blackberry Salad. Looking for more side dishes? Look no further.Time and servings
30 minsTotal time
25 minsPrep time
5 minsCooking time
Ingredients
- 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
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.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.