HI lovelies! I’m still battling this awful flu/bronchitis thing i’ve got and to be honest i haven’t much felt like doing anything, so i’m sorry that the blog has been a little quiet this week – i figure loads fo you have taken time off in the school holidays anyway! Today’s post comes to us care of Consol, who you all know is one of my favourite proudly South African brands. They’re the oldest and the biggest glass maufacturers in the country and over the past few years they’ve really proven themselves to be at the forefront of fabulous storage innovation too.
They recently shared some pickled and fermented food inspiration with me which i really wanted to share with you – for two reasons. One, because i LOVE stuff in vinegar, in my last pregnancy i was eating a jar of pickled beetroot every few days and also because since i have Crohns disease i am very aware of the benefits of fermented foods like sauerkraut and kimchi, both of which are instrumental in helping you to maintain a healthy gut. Although i take probiotics most days, at the moment i’m on antibiotics so i am going to need extra help – and fermented foods, with their naturally occurring probiotics, are certainly the answer.
Just a spoonful of your favourite fermented or pickled vegetable (don’t these radishes look amazing) adds so much zest and flavour to salads or nourish bowls (read my post about those here)
Doesn’t this jar scream goodness to you?!
Beetroot are so versatile…see the recipe on how to pickle them and any other veggies below…
Just about any vegetable can be fermented with sea or Himalayan salt, and water. To make the brine, use 1/2 to 1 tbsp of salt for every cup (250ml) of cold water. Depending on taste you can use up to 1 tbsp.
• 4 large raw beetroot peeled & grated or cut into small piece
• 1 onion sliced
Optional spices according to your taste:
- 4 cloves garlic smashed (optional)
- 1 chilli finely chopped
- 1 tsp black pepper
- 1 tsp caraway
- ½ tsp cumin
- Coriander and Fennel seeds
- Cloves and Cinnamon sticks
- Mustard seeds and Bay leaves
- Add salt to your beetroot and onions and place into a glass jar with your choice of spices.
- Make the brine with 1 tbsp of salt to every cup of water. Stir vigorously until salt dissolves.
- Pour over the beetroot until totally submerged.
- Ferment at room temperature (takes between 3 days to 3 weeks).
- Check regularly to see they remain completely covered in brine.
- When satisfied with the taste, put into the refrigerator to stop the fermentation process.
- When pickles have been eaten use leftover brine for making your next batch. This will serve as a starter culture which will speed up the next fermentation process substantially.