Fermented Roasted Beets with Cardamom
This is a deliecious reciepe taken from Sally Fallon's Nourishing Traditions (pg98). It is a great way to get beets and probiotics into the diet. Wonderful addition to a savoury breakfast, a topper for salads, or a condiment for any diner plate.
The cardamom is optional, but provides an exciting flavor that is not common in western cuisine.
Easy
Cheap
Waiting time
4d
Ingredients
For 1 Dozen(s)
Recipe
- 12 whole Beets
- 2 teaspoon(s) Cardamom
- 4 tablespoon(s) Whey
- 1 cup(s) Filtered Water
Fermented Roasted Beets with Cardamom Directions
- Prick beets in several places, place on a cookie sheet and bake at 300 degrees for about 3 hours (see note above for alternative cooking), or until soft.
- Peel and cut into a 1/4 inch julienne. Do not grate or cut the beets with a food processor - this releases too much juice and the fermentation process will proceed too quickly, so that it favors formation of alcohol rather than lactic acid.
- Place beets in a quart-sized, wide mouth mason jar and press down lightly with a wooden pounder or a meat hammer. Combine remaining ingredients and pour over beets, adding more water if necessary to cover the beets. The top of the beets should be at least 1 inch below the top of the jar.
- Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
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