This seasonal recipe for August is a fermented beetroot, ginger and garlic ‘pickle’ that makes a delicious, crunchy and probiotic accompaniment to most meals.
Makes one medium jar:
3 slices of ginger, skin removed if not organic
1 clove of garlic
2 tsps fine sea salt
Scrub and top and tail the beetroot before slicing finely. Cut the garlic in half lengthwise. Place the beetroot, ginger and garlic in a small kilner jar.
Dissolve the salt in the water and pour over the beetroot mixture to cover. Place a small bowl/glass in the top of the jar to weigh the veg down and keep them submerged. They must be fully covered by the brine. Leave at room temperature for about one week. You may want to place the jar on a plate to catch any spills.
After 7-14 days, when you can see some bubbles and the taste is to your liking, remove the weight and seal the jar. Transfer to the fridge where it will keep happily for several weeks. Add to your meals and enjoy!