Cultured Beets

Kultured Kitchen with Kirsty Wirth

For those who struggle with the sugar in beetroot, fermenting is the perfect way to get all the amazing nutrients from this wonder food without the extra sugar.

Serves: 12 -14 serves per batch

Why It's Good For You:

Beetroot has been gaining in popularity as a new superfood known to improve athletic performance due to increased oxygen. It has been known to lower blood pressure and increase blood flow. Beets contain an antioxidant known as alpha-lipoic acid, which may help lower glucose levels, increase insulin sensitivity and prevent oxidative stress-induced changes in those with diabetes.

Ingredients

(use organic where possible)

• 1kg fresh beetroot, peeled and chopped into sticks
• Filtered water, to cover
• ¼ cup coconut kefir
• Cabbage leaves

Directions

1. Place the beetroot and kefir in a 2 L fermenting jar.
2. Cover with water until the beetroot is completely submerged in liquid.
3. Use the cabbage leaves to hold down the beetroot under the brine line so the beetroot doesn't go moldy. Make sure you leave some space between the vegetables and the top of the jar.
4. Seal and leave to ferment for 3 days.
5. Transfer to the fridge.

Notes*

• You may use a starter culture of choice. You can purchase starter cultures from health food stores or online.