Recipe: Beetroot with Onion & Star Anise
Cultured foods are meant to be enjoyed in small amounts as a condiment rather than a meal replacement due to their nutrient density and medicinal qualities. By Kitsa Yanniotis
By Kitsa Yanniotis
- 400 g beetroot, cut into matchsticks
- 60 g onion, thinly sliced
- 1 teaspoon finely grated ginger
- 1 star anise
- 1/8 teaspoon ground nutmeg
- 2 cloves
- 1 teaspoon peppercorns
- 750g Fermentation Jar with Airlock (‘jar’)
- 1 teaspoon fine Sea Salt
- 1/3 sachet Cutting Edge Cultures Starter Culture
- 1 cup filtered water
- Use very hot water to wash your jar as well as all utensils being used.
- Alternatively run the jar through the hot rinse cycle in the dishwasher without adding any detergent and wash all other parts by hand.
- Wrap the peppercorns and cloves in a small piece of muslin, tie and set aside.
- Place the beetroot, onions, star anise and nutmeg in a stainless steel or glass bowl and mix thoroughly to combine, then add the muslin bag with the peppercorns and cloves.
- Dissolve the salt in half a cup of filtered water before combining with the beetroot mix.
- Set your beetroot mix aside covered with a plate while you prepare the Starter Culture by adding it to one cup of filtered water. Stir it well and once dissolved let it sit for 10 minutes to activate the bacteria.
- Add the dissolved Starter Culture to your bowl and mix thoroughly.
- Using a large spoon fill your jar with the mix ensuring that it is gently compressed between additions in order to remove any air pockets. Only fill to the shoulder of your jar, allowing room for expansion.
- Place a clean outer leaf of cabbage over your vegetables and top with a glass weight or small shot glass to keep everything submerged. If you don’t have enough liquid to cover them add some filtered water until you do. Put water in your airlock and attach to the lid. Then wrap your jar with a tea towel to block out the light as bacteria like to replicate in the dark.
- Allow it to culture for up to 1 week in a spot with a temperature of approximately 20°C (or 70°F). The warmer the weather, the shorter fermentation time required.
- Once your ferment is ready, remove the outer cabbage leaf and weight and then place it in the fridge to store and chill before eating.
If you are new to eating cultured foods please start slowly with one teaspoon and gradually increase to 1 or 2 tablespoons with each meal to minimise any discomfort that could be caused by the rebalancing of your inner ecosystem.
Cultured foods are meant to be enjoyed in small amounts as a condiment rather than a meal replacement due to their nutrient density and medicinal qualities – enjoy!