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

Fermented Roasted Beets with Cardamom
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

  1. 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.
  2. 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.
  3. 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.
  4. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

Be the first to post a review

(5/5)
Your email address is not used in any manner


Top

Contact

 

Please see specialties for more information on preconception, pregnancy and postpartum services

Kristy Corah, NTP

(916) 718-8891

kristy.corah@gmail.com

 
Cron Job Starts