Dill-icous Cultured Beet Salad Recipe
by Gina LaVerde
Making homemade cultured vegetables can be easy and fun. This simple recipe is great for those of you who are new to fermented foods. When ready to eat, this salad is a gorgeous red color that can add beauty and probiotic nourishment to every meal.
Take care to make sure that your workspace and equipment are sterile before fermenting at home.
- 5 lbs red beets, shredded in food processor
- 3 bunches of dill
- Juice of 4-5 lemons
- 1-2 cloves garlic
- Caraway seeds to taste
- About ¼ cup raw apple cider vinegar
- About 12 Cabbage leaves
- Pure water
- 1 green apple
- Few stalks of celery
- 1 Veggie culture starter from Body Ecology
- Small drinking glass
- Large mixing bowl
- Sterile mason jars
Ensure that your homemade fermented foods will help build a healthy inner eco system by using our culture starter.
- Empty the contents of your room temp starter culture into 4 oz glass of warm water and set aside
- Shred your beets in food processor, and then add them to mixing bowl
- Finely chop half of your dill and add that to mixing bowl
- Add caraway seeds and raw apple cider vinegar
- Blend 1 green apple, about 4 cups water, handful of beets, celery, garlic, lemon juice and the remainder of dill in Vitamix or really good blender.
- Once blended, add your water/culture starter mix to your blender and stir
- Pour liquid mixture over beets and mix well with large spoon
- Pack your sterile mason jars with these cultured vegetables, leaving about 1.5 inches at top.
- Roll up some cabbage leaves and place atop each jar before sealing
- Seal each jar tightly, run under hot water and wipe clean.
- I always do a blessing or intention on my veggies… you can do this now if you choose.
- Ferment for 5-10 days at room temp.
- The longer you ferment, the more sour they become.