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Fermented Beets with apple & Raisins
Fermented Beets with Apple & Raisins
Chef Karen Wang Diggs
Vegetables
Beets are a fabulous vegetable that has earthy undertones. I find that adding in an apple and raisins adds a touch of fruity sweetness to this crimson ferment. Beets are also great for supporting the liver, and fermenting them increases its nutrition value.
Ingredients
2-1/2 cups filtered water
2 - 3 teaspoons sea salt
3/4 lb red beets, peeled and shredded
1 medium firm apple, cored and sliced
(Chose a sweet variety, such as Fuji or Honeycrisp)
1/2 purple onion, thinly sliced
1/3 cup organic raisins
1 sprig fresh rosemary (optional)
Directions
1. Make a brine by dissolve the salt in the filtered water.
- 2. Place beets, apple, onion, and raisins in a bowl and mix well.
3. Place the mixed ingredients and rosemary sprig into a your 1000ml Le Parfait jar and gently temper down with a wooden spoon or kraut pounder.
The top of the ingredients should be just below the fill line.
- 4. Pour in the brine. It should be about one inch above the top of the beet mixture.
5. Place your ChouAmi parts onto jar. Allow to ferment for 10 - 12 days in a cool spot, away from direct sunlight. Check every few days if there is water in the moat, and top off if necessary.
6. When the ferment has achieved a taste to your liking, remove your ChouAmi parts and replace with the standard Le Parfait lid. Transfer to the refrigerator for storage.