Ingredients
- 3-4 whole beetroot (Oamaru Organics)
- 1/2 cup raisins
- 2 garlic cloves roughly chopped (Wairuna Organics)
- Knob of ginger (3cm) roughly chopped
- 1 small bunch of fresh coriander
- 1 teaspoon ground cumin
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground turmeric (can use fresh)
- 1 teaspoon rock salt
- 60ml cultured (whey) this is the opaque liquid strained from unsweetened yoghurt. * Strain yoghurt in a cheesecloth and leave over a bowl for several hours. The whey strains into the bowl and the yoghurt will become thicker. You can keep this in a jar in
LACTO-FERMENTED BEETROOT PICKLE
Method
- Preheat oven 180c
- Wash a couple of jars 300gm size rinse in hot water and put aside to air dry while you prepare the pickle
- Remove the leaves from the beetroot and place in a small covered dish and bake in oven for about 40-50 mins or until a small knife slides easily into the flesh
- Cool completely then rub or peel of the skins, grate the flesh into a large bowl
- Put the raisins in a bowl and cover with boiling water
- Leave to plump for about 10mins
- Put into food processor drained raisins, garlic, ginger, coriander, spices, salt and the whey
- Blend to a rough paste
- Add to the grated beetroot and mix together
- Spoon mixture into the jars press down to remove any air bubbles
- Leave about 2cm between the pickle and the top of jar
- Loosely screw on the lid and sit on a tray
- Leave for 2 days at room temperature (18-22c)
- Winter will take about 4 days
- Small bubbles will appear on the surface of the pickle
- Transfer to the fridge, it is ready to eat but improves after 5 days
- Keep refrigerated & it will last around 3 weeks
Comments
Recipe from Elizabeth Marshall