LACTO-FERMENTED BEETROOT PICKLE

Preserves

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 the fridge.

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

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