This is my daughter’s favourite ferment, she has it most days in her lunch box and loves it. Fermentation is what has been used for generations before refrigeration and is the perfect preserved food that wont spoil but has so many health benefits. The beetroot gives it a really sweet flavour and the dill adds the most incredibly delicious smell whilst you are making it.
If you’re new to fermentation, this is a great one to start with. Beetroot contains betalin which powerfully supports detoxification of the liver. This animal study shows the reduction in toxins in the blood when given beetroot extract. The naturally occurring nitrates have also been shown to improve athletic performance and boost stamina.
Fennel has some wonderfully healing properties for anyone with gastrointestinal issues. It is not only full of fiber but boosts the excretion of gastric juices so supports digestive function. It has also been shown to be effective in reducing menstrual pain in girls.
Full of health benefits this ferment is a must to make!
Beetroot ferments very quickly so make sure you only ferment for a few days and I put my jar in a bowl in my cupboard in case some of the liquid escapes from the top of the jar!
- 1 bunch of fresh beetroot
- 1 bulb of fennel
- 1 bunch of fresh dill
- 1 tablespoon of sea salt (NOT table salt)
- 500ml mason jar
- Grate the beetroot - I use my food processor and the 4 ml grated blade so that it doesnt release too much of the liquid of the beetroot
- Finely slice the fennel
- Put your dill through the food processor too for speed and finely chop
- Put all the ingredients in a bowl and cover with the salt and squeeze until the beetroot until it releases the juice.
- Add the ingredients to the mason jar and push down until the liquid covers, allow at leat 3 cm at the top of the jar for the vegetables to expand
- Close lid and put in a dark cupboard for 3-5 days to ferment
- NB It might be worth putting a bowl underneath the jar just in case the liquid spills.