Fermenting beetroot is not only an ancient method of preserving it, it also gives it a unique taste! 🎉 Through fermentation, lactic acid bacteria convert the natural sugar into lactic acid, creating a crunchy, slightly sour treat that is full of probiotic benefits! Have fun watching and trying it out 🙂 I look forward to your feedback and comments 💖 Your Carla Ps: Don't forget to subscribe to my channel for more delicious and healthy recipes and turn on the bell 🛎 so you don't miss them. Instagram: / carla__caspary Facebook: / healthyfoodhealthymood Ingredients: 6 beetroots 2 onions approx. 1000 ml water 20 g salt Spices to taste, e.g. cinnamon stick, star anise and clove or juniper berries, allspice and bay leaves Preparation: First, boil the two jars, rubber bands and lids in hot water for approx. 5 minutes and then leave to cool. Suitable containers: Mason jars with rubber seals or screw-top jars are particularly suitable. It is important that the carbon dioxide produced can escape without air getting in. Screw-top jars are also possible, but the lid should only be slightly screwed on for the first 5-7 days so that the gases can escape. The jar is then tightly closed. Then the beetroot and onions are peeled and chopped into fine slices, cubes or grated using a food processor or grater. The beetroot and onion mixture is then stirred well. Juniper berries, allspice and bay leaves are added to the first jar for an aromatic taste. Star anise, cinnamon sticks and cloves are added to the second jar for a different taste. Now the jars are filled with the beetroot and onion mix up to below the jar neck. Brine is needed for the ferment. Typically 2% salt is used based on the amount of liquid (so 12 g of salt for 600 ml of water). This amount of salt supports the development of lactic acid bacteria and inhibits unwanted microorganisms. It is best to use sea salt or rock salt without iodine and flow agents, as these can affect the texture and lead to mushy vegetables. The brine is now poured onto the vegetables until they are well covered. The neck of the bottle should be left free. To ensure that the vegetables remain well covered under the brine, place a weight on the vegetables and leave this in the jar until consumption. Now seal the jar with rubber and leave it at room temperature for about 5-7 days. Put a plate under the glasses, as liquid can leak out. Then put the glasses in a cooler place, e.g. the cellar. This slows down the fermentation and the aroma remains milder. After about 3 weeks the ferment is ready and can be enjoyed. You can season fermented beetroot with salt, pepper and olive oil and serve it with boiled potatoes. Advertisement You can also get delicious and healthy dishes at the nature and wellness hotel Kastenholz in the middle of the beautiful Eifel: https://www.kastenholz-eifel.de/. Whether as part of our pampering pension or as part of our fasting cures: alkaline fasting, therapeutic fasting, interval fasting and vegan keto diet. Advertisement / Supported by product placement