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Fermented Chilli & Turmeric Beets
Take pickled beetroot to the next level with our Sam's guide to fermenting our favourite purple veg with hot chilli and spicy fresh turmeric. After a few weeks in the jar, this crunchy ferment will be ready to eat. Delicious as part of a ploughman's or served alongside rare roast beef.
Ingredients
- 500g beetroot
- A thumb of turmeric
- 1 chilli
- 5g salt
- 500ml cold water
Prep: 15 mins | Cook: nil + fermenting
Method
1. Wash the beetroot and peel them. Slice them into thin pieces. Thinly slice the turmeric and the chilli (turmeric likes to stain things yellow, so slice it on a chopping board you can wash up straight away and protect your clothes with an apron). Mix the sliced beetroot, chilli and turmeric together in a bowl, then pack into a sterilised jar.
2. Sprinkle 5g salt into the jar and pour in 500ml cold water, adding more if needed to cover the beetroot by 1cm. Pop on the lid and swirl the jar to dissolve the salt.
3. Pop the jar somewhere dark and cool. Leave to ferment for a week, opening the jar every day or two to release any gas that has built up. After a week the fermented beets will be ready to eat, and should be stored in the fridge.
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