Fermented vegetables are more nutrient dense than raw vegetables. Giving you those wonderful good bacteria to help keep you healthy.
For more information on Fermenting go to http://realfoodnow.nz/fermenting
Here is two recipes - raw and cooked fermented beetroot.
Fermented Raw Beetroot Recipe
6 large Beetroots - peeled and cut into small cubes
1 tbsp Himalayan salt - this depends on how much flavour you want.
small bunch of fresh thyme
Method
1 - Place the beetroot, salt and thyme into a 1 litre jar and fill with filtered water.
2 - Place a lid loosely on and leave for 3 - 5 days to ferment on a bench in a warm place.
3 - Once fermented place in the fridge with a lid on.
Fermented Cooked Beetroot Recipe
6 beetroots - skins on
filtered water
1 tbsp Himalayan salt or sea salt
Small bunch of thyme
2 tbsp whey or a powder cultural - this is your cultural, because the beetroot has been cooked there is no natural bacteria on the beetroot.
Method
1 - Bake your beetroot in the oven at 180c until tender.
2 - Remove skins once cooked.
3 - Cut into julienne's - small match stick size.
4 - Pack into your jar with the thyme and salt and cover with water. Press down to release any air bubbles.
5 - Cover tightly and let them ferment in a warm place, away from direct sunlight for about 3 days.
Store in the fridge for up to 1 year.