BEETROOT

FERMENTED BEETROOT, CARROT AND CAULIFLOWER

The vegetables must be of the highest quality for fermenting. Other than the ratio of salt to water for the brine, there’s no one-size-fits-all recipe and it’s easy to create your own. However, to achieve perfect results there are tips aplenty, so please do read ‘fermenting vegetables’, opposite, before you start.

PREPARATION TIME: 40 minutes | MAKES: 3 × 2 cup (500 ml/17 fl oz) jars

3 garlic cloves, peeled and bruised

2 medium beetroot (beets), peeled and cut into thin sticks

2 cups (500 g/1 lb 2 oz) small cauliflower florets

2 large carrots, peeled and cut into thin sticks

1–3 tablespoons fine sea salt

5 cups (1.25 litres/44 fl oz) filtered water

Put the garlic in the sterilised jars (see opposite). Cover with alternating layers of the beetroot, cauliflower and carrots, leaving about 2.5 cm (1 in) at the top.

To make the brine, stir the salt in the water to dissolve, and pour the brine slowly over the vegetables all the way to the top of the jar to eliminate trapped air. Use a wooden skewer to poke the vegetables to release any trapped air bubbles in the jar. Add more brine if necessary, making sure all the vegetables are completely covered in the brine (any contact with the air can cause the vegetables to spoil).

Weigh the vegetables down with a small glass jar partially filled with water, a water-filled zip-lock bag or clean saucer with a weight on top. Stand the jars in a baking dish to catch any brine that spills over. Screw the lids on the jars loosely to allow the fermentation gases to be released.

Let the jars sit at room temperature (no higher than 22°C/72°F) for at least 48 hours before tasting. The longer they sit, the stronger the taste. Taste it every day, and if you like the texture and complex flavour, it is ready.

Once the vegetables have reached the desired taste, remove the weights, screw the lids on tightly, label, and store the jars in the fridge. As long as the vegetables remain submerged in the brine, they’ll keep for months.

VARIATIONS Broccoli florets chopped in a similar size to the cauliflower or small trimmed and halved brussels sprouts can make lovely ‘green’ additions. The quantity of each vegetable can vary, but a roughly equal amount of each works well. The garlic is an optional add-in. Try injecting your own flavour notes with different spices and herbs – peppercorns, dill fronds, chilli, fresh ginger, bay leaves, fresh horseradish, caraway seeds, juniper berries, mustard seeds.

FERMENTING VEGETABLES

Choose super-fresh, preferably certified-as-organic vegetables because of the naturally occurring bacteria on them. Chemical sprays or pesticides can inhibit the good bacteria during the fermentation process. Wash your vegetables thoroughly under cold running water before preparing them, and keep the size and shape consistent within each batch to ensure even fermentation. Slice hard veggies (such as beetroot) thinly and cut softer veggies (zucchini) thickly to help preserve their shape.

• Coarsely grated veggies will require a quick ferment time and works best for hard or crunchy vegetables.
• Whole vegetables will generally require a longer fermentation time than grated or thinly sliced. Radishes, green beans, baby brussels sprouts and pickling (short) cucumbers look beautiful fermented whole.

The most important point to remember is that fermentation is an anaerobic process: it will only occur without air. The vegetables must be kept under the brine at all times.

SALT Only ever use a fine sea salt. Never use iodised table salt as it contains anti-caking agents that will cause the ferment to cloud. The iodine will also interfere with the fermentation process. The salt draws out moisture and allows the natural bacteria on the vegetables to do the fermenting; prevents the growth of other bacteria and mould, helping prolong the life of the vegetables and keeps them crisp.

How much salt you use is a matter of personal preference. Start by salting lightly, as it’s easier to add more if required. Keep in mind, the more salt, the slower the fermentation. And the less salt, the quicker the process. However, too much salt can halt the fermentation process and not enough salt may not keep the veggies crisp and can produce surface moulds. As a guide use 1–3 tablespoons salt per 5 cups (1.25 litres/44 fl oz) water.

WATER To avoid all contaminants and to keep the cultures in your ferment healthy, preferably use distilled water.

CONTAINER Wide-mouthed Mason jars or glass jars with a rubber seal band and clip-lock lid make perfect containers. Do not use non-stick coated containers or metals such as copper, aluminium or cast iron, which react with the acids in fermented food, affecting flavour and colour. These metals can also leach into the food.

THE PROCESS Fermentation is a continual process, and flavours, textures and aromas will change and develop over time.

Bubbling – after about a day or so you may see slight foaming, which is not uncommon for veggies that have higher sugar contents, such as carrots and beets. It’s harmless and should disappear after a few days. The bubbles in the jars are gases formed by the fermentation process and are a good sign that fermentation is established. Some veggies get off to a slow start and don’t bubble as much.

Aroma – if the container is opened after a few days of fermenting, it should have a strong, sour, vinegary but pleasant aroma. If it smells unpleasant it may be a stage in the fermentation process. Leave for another 3–5 days and if the aroma doesn’t improve, discard it. As long as the ferment smells and tastes pleasant, the culture is doing well.

Flavour – taste the vegetables daily until they reach the flavour and texture you prefer. Always use a clean spoon to take out what you’re eating and never eat out of the jar, as you will contaminate the entire batch with bacteria from your mouth.

STORAGE Keep it cool in a cellar, cool pantry or in the fridge where the fermentation will continue very slowly, allowing better flavours to develop.