Beetroot, Fennel and Dill Ferment
  • 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
  1. 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
  2. Finely slice the fennel
  3. Put your dill through the food processor too for speed and finely chop
  4. Put all the ingredients in a bowl and cover with the salt and squeeze until the beetroot until it releases the juice.
  5. 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
  6. Close lid and put in a dark cupboard for 3-5 days to ferment
  7. NB It might be worth putting a bowl underneath the jar just in case the liquid spills.
Recipe by The Life Sutra at