This is a good day.

It’s my first day participating in the Preserve the Bounty challenge, brought to you by The Nourished Kitchen & Nourished Mama (follow her on Twitter, I highly recommend it).

I decided to try the Beetroot Relish recipe, since I’m growing beets in my small patio garden (The Naomi) and will hopefully be able to pick fresh beets from my garden and make this again in the future.

Don’t forget, Wizard’s First Rule: Fermented Foods are SOOO good for you. Give this a try!

Source: http://nourishedkitchen.com/beetroot-relish/

Ingredients (serves approximately 24 – 2 ounce portions)
– large apples, 3 (about 1 ½ pounds), cored but not peeled
– large beets, 3 (about 1 ½ pounds), peeled
– 2 star anise pods
– whole cloves, 1 tablespoon
– unrefined sea salt, 1 tablespoon
– fermented vegetable starter culture, if desired (see sources)

Tools
– Peeler or Food Processor
– Large bowl
– Mason Jar or Vegetable Fermenter (see sources)

Directions
1. Shred apples and beets by hand, or in a food processor.
2. Toss the shredded apples and beets together until well-combined and mixed together.
3. Add the star anise and whole cloves to the apples and beetroot, and continue to toss until the spices are evenly distributed among the shredded fruit and vegetables.
4. In a mason jar or, preferably, a vegetable fermenter, layer the apple and beetroot.
5. Periodically sprinkle unrefined sea salt or vegetable starter culture over the layers of apple and beetroot and mash with a wooden spoon or mallet to encourage the fruit and vegetables to release their juices, creating a luscious brine to encourage the proliferation of beneficial bacteria.
6. Ferment in a mason jar or vegetable fermenter for a minimum of three to four days, or longer, depending on the level of warmth in your kitchen.
7. After your apple and beetroot relish has sufficiently cultured, remove it from the vegetable fermenter and gently pick out the star anise pods and whole cloves.
8. Place the apple and beetroot relish into a blender or food processor and process until smooth.

NOTE: If, after mashing the apples and beets with a mallet or wooden spoon, the brine created by the salt and juice fails to completely submerge the vegetables, prepare a separate brine by dissolving 1 tablespoon unrefined sea salt in 1 quart filtered water and pour this salty mixture over the apples, beets and spices until they are completely covered. Doing so minimizes the risk of contamination by undesirable bacteria, mold and fungi.

Well now, I got up to Step 6, so I will post an update after 3-4 days of fermentation. Wish me luck!

Update: check out my progress to Steps 7 & 8 here: relish complete!

Unicorn,
cat

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