[RECIPE] Tangy-yet-tasty fermented orange and ginger beets
Have you tried fermented beets lately? Easy to make, subtly sweet, and even easier to eat to give your gut a boost at each meal, this fermented beets recipe is one of my favorites.
Our Veggie Culture Starter keeps home-fermenting easy. And don’t forget: The large amounts of good bacteria in our Starter Culture may enhance digestion and help resist infection.
I’ve added ginger and orange this time for some extra flavor.
Make Body Ecology’s fermented beets recipe in 3 simple steps
- 6 medium beets, trimmed, peeled, and sliced in ⅛-inch rounds
- 1-inch knob ginger, peeled and cut into matchsticks
- Peel of 1 medium orange
It’s another kitchen staple that’s Body Ecology-friendly: Try our classic mayonnaise recipe.
In a blender — pour in water so it’s two-thirds full.
Add the following:
- 1 tbsp. raw honey
- 1 package Veggie Starter Culture
- 4-5 droppers of Body Ecology’s Liquid Ancient Earth Minerals
- Spices: ground cinnamon (or cinnamon sticks), mustard seeds, allspice, cloves, black peppercorns, etc.
1. Toss beets, ginger, orange zest, and spices together in a mixing bowl.
2. Layer this mixture into one-quart mason jars. If using cinnamon sticks, put pieces into jars; then fill with brine. Everything must be below the water, and if necessary, weigh down with cabbage, kale, or collard leaves.
3. Allow to ferment seven to 10 days. Refrigerate, and enjoy daily.
If you’re pressed for time and want to take a shortcut:
You can’t go wrong with our limited edition BeetBiotic™. Just two to three ounces with every meal is all you need to start populating your gut with amazing diversity. BeetBiotic™ is packed with heart-healthy nitrates, a diverse blend of cultured beets, maqui berry, and powered-up probiotics.
While you’re at it, try our popular kimchi recipe.