To be frank, I’m not a devout pickled beetroot fan, although my experience with them so far has only been the commercial tin varieties (whole and sliced), which I do enjoy eating but sometimes find just a little too extreme in flavour – either too sweet, too tangy, too salty or just a little too soft, or something. And like most things beetroot (soups, chips, juice, etc.), the incredible colour of pickled beetroot and its brining juice is the real winner to me.
I can’t think of many other fruits or veg with such an amazing deep red/purple colour intensity. Besides berries (blackberries, raspberries, mulberries, cherries, etc. [which I have a love-hate relationship withbecause they taste so damn delicious but are so very tough and persistent to remove if and when they stain – argh! {great fun as fake blood onHalloween though! smile }]) – beetroot would have to be one of the most wonderful natural sources of the deep red/purple/ruby colour. And be careful to not accidentally knock over atin of beetroot and/or brine on the carpet (ahem – yes, that I’ve done) – for if you do, you’ll need to get down on your knees fast and scrub baby, scrub (and just pray thatthe cleaning gods areon your side!).((1))
And if you still want more colour and variety on your plate, beetroot also exist in white, yellow and ‘candy cane’ or ‘bullseye’. Pretty awesome, huh?!
Growing in the earth as a root veg like carrots, turnips, radishes and crew – beetroots are similar in appearance – a fleshy, bulbous sometimes gnarly-looking tuber with a firm, crunchy texture (andan edible foliage crown) making them a prized ingredient by cooks and chefs worldwide. Although not as popularas carrots (when was the last time you munched on beetroot sticks?), the unique colour, sweet flavour and many health benefits((2)) of beetroot make them a versatile and choiceingredient in recipes ranging fromhealthy vibrant fresh juices to delicious soups, pretty roasted gems toburgundybaked chips. Yummo!((3))
Beetroots are in season in Oz atm. Justa couple weeks ago, beetroot(loose and without leaves but still delicious nonetheless) were available at our local specialty fruit/veg market for 99 cents/kilo. We bought several kilos and juiced and souped them up to our heart and liver’s content. This week, seeing that (for some strange reason) it’s pickling season inour home, I decided to try my hand at home-pickling themwith love, using the simple yet healthymethod of lacto-fermentation.
I’m new to pickling beetroot and after researching online, I foundseveral 2-in-1 recipes for both lacto-fermented pickled beetroot and beetroot kvass. I’m new to kvass also and in case you’renot familiar with it either, kvass is a lacto-fermented beverage of Russian and Ukrainian origin.((4)) Lacto-fermented vegetables, includingbeetroot kvass are rich in beneficial enzymes and probiotic bacteria which help promote healthy gut flora, and greater absorption of nutrients from your food.((5)) Thus, the following recipe is actually 4-in-1 – not only do you get pickled beetroot and beetroot kvass, they’re also delicious and good for your inner health. Quadruple win!
Referring to beetroot kvass, Sally Fallon inNourishing Traditionsstates, ‘This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments.'((6))
The following recipeis an adaptation of Salixisme’sBeet Kvass & Lacto-Fermented Beets recipe. Thank you very much Salixisme for sharing your great recipe! I’m really looking forward to tasting both the beetrootkvass and the pickled beetroot when they’reready. I’llkeep you updated on how theyturn out. Hopefully the jardoes not explode or I accidentally drop it on the floor between now and then. Yikes!
Please Note:The beetroot in this recipe were pickled raw, hence they will be firmer and crispier/crunchier that store bought pickled beetroot. I’ve not tasted ‘raw’ pickled beetroot before and am quite intrigued to try them. This recipe is an experiment for me, and if the raw pickled beetroot taste too crunchy to eat, next time, I’ll consider quickly cooking (boiling or roasting) them first. I did not use ‘dechlorinated water’ as specified inSalixisme’s recipe. Instead, I used store bought spring water. Hopefully, it will still ferment ok. Like Salixisme, I did not use a starter or whey in the recipe, as suggested in other kvass/lacto-fermented beetroot recipes.((7)) Also, I added two star anise into the concoctionbecause I love their flavour andfragrance and think/hope they’llimpart a delicious character to both the kvass and pickled beetroot. Hopefully, this is the caseand they don’t interfere withthe wholeformula. Please pray with me.((8))
Probiotic pickled beetroot and beetroot kvass recipe - lacto-fermentation
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A quick and easy 2-in-1 lacto-fermented recipe for a healthy and delicious probiotic beetroot kvass beverage and pickled raw beetroot. Yum!
Author: Padaek
Recipe type: Appetiser
Cuisine: Russian and Ukrainian
Serves: 2
Ingredients
- 1 kg of beetroot (about 4 medium sized beetroots)
- 3 cloves of garlic
- 5 cm piece of ginger
- 2 star anise
- 1.5 Tbsp of sea salt
- 1.5 L of spring water
Instructions
- Wash and clean the beetroot very well. Peel and trim the beetroot if necessary.
- Cut the beetroot into 5mm thick slices. Be very careful of your fingers!!
- Peel and cut the root tip off the garlic cloves. Peel the ginger if necessary. Cut the ginger into thin slices.
- Place the garlic, ginger and star anise into the bottom of a sterilized glass jar.
- Add the sliced beetroot.
- In a jug, mix the sea salt with the spring water until the sea salt is fully dissolved. Pour the brine solution into the jar to cover the beetroot.
- Leave about 3 cm space between the surface of the liquid and the top of the jar.
- Replace the lid and seal tightly. Store in a safe place at room temperature for 2-7 days. To your good inner health!smile
Notes
Allow the jar of kvass to burp daily. After a couple of days, taste test the kvass. It is ready to drink when it is a deep red colour and there are a few small bubbles working their way to the top. It should smell and taste earthy, salty and a bit like beetroot. When the kvass is ready for drinking, store it in the fridge. You can drink it when it is ready or leave it for a couple of weeks in the fridge and the saltiness will diminish and the flavours will keep getting better. Once the kvass is consumed, you can add more brine to the leftover beetroot in the jar to make a second batch of kvass. After the second batch is consumed, you can use the beetroot in salads or just eat them as a snack. Also, if you want, you can use the second batch of kvass to pickle hard-boiled eggs in, which will turn the outside of the egg white into a deep red colour. Bon appetit!
Update 05/09/14:
Update 08/09/14:
[[1]]If you happen to spillbeetroot juice, here are some tips on how to remove beetroot stain: http://www.goodhousekeeping.com/home/stain-buster/stains-beets-may07.[[1]]
[[2]]Beetroot juice is a potent natural source of Nitrate. It is also high in iron, Betanin, Vitamins A and C, and high in calcium. It also contains folic acid, protein, manganese, potassium and fibre. The health benefits of drinking beetroot juice include improved memory, reduced blood pressure, increased energy and stamina, and aid in healing wounds and burns. Beetroot juice has also been reported to assist with skin problems, circulatory disorders, jaundice, anemia, increasing stamina, strengthening the body and cleaning the liver and kidneys. Itcan enhance metabolism, sexual performance, reduce insomnia and tiredness. The pigment in beetroot, Betanin, which gives it its rich purple colour, may assist in preventing cancer. Reference:http://www.naturesgoodness.com.au/beetroot-research.html.[[2]]
[[3]]And there’s many more ways to enjoythem I’m sure – please share your favourite beetroot recipeswith me![[3]]
[[4]]Reference: http://en.wikipedia.org/wiki/Kvass[[4]]
[[5]]Reference:http://salixisme.wordpress.com/2014/07/04/beet-kvass-lacto-fermented-beets/.[[5]]
[[6]]Quoted from Salixisme – Paleo Living.[[6]]
[[7]]One beetroot kvass recipe that uses whey can be found here: http://thenourishingcook.com/how-to-make-fermented-beet-kvass/.[[7]]
[[8]]The beetroot watercolour illustration in this post was obtained from ReusableArt.com and is ‘copyright free and in the public domain anywhere that extends copyrights 70 years after death or at least 120 years after publication when the original illustrator is unknown’. By the way, is it just me or does that illustrated beetroot look a little grumpy?[[8]]
