Lacto-Fermented Cinnamon, Apple & Beetroot
 
 
Serves: 1 x 500ml
Ingredients
  • 1 x 500ml glass jar with flip top lid (like a fido jar - these jars have always worked best for me as the rubber seal is airtight but allows the gasses to escape)
  • 2 medium beetroot (organic if possible)
  • ½ small apple (organic if possible)
  • 1 tsp culture starter left at room temperature - optional (I use Body Ecology's Veggie Culture Starter - buy here in Australia)
  • ½ tsp natural salt (buy on iherb or amazon) or 1 tbsp natural sea salt if not using a culture starter)
  • 1 ceylon cinnamon stick (buy on iherb or Amazon) or ¼ tsp ceylon cinnamon powder (buy on iherb or amazon)
  • ½ tsp organic sugar (it's ok the sugar will be consumed by the end of the fermentation)
  • enough filtered water (or boiled, cooled tap water) to fill the jar
Instructions
  1. wash your jar with hot water and vinegar (no soap), allow to air dry
  2. wash the cabbage leaves and allow to air dry
  3. dissolve the ½ tsp in some warm water, once cooled completely add the tsp of culture starter so they can wake up and start feeding on the sugar
  4. wash and peel the beetroot, then finely dice and place in clean jar
  5. wash and peel the apple, then finely dice and place in clean jar
  6. allow a 1 inch gap at the top, if it is overfilled, remove some beetroot and apple
  7. add the salt and gently mix in the jar
  8. add the sugar and culture starter mixture to the jar
  9. fill the jar with filtered water enough to cover the veggies allowing 1 inch space to the top
  10. roll up the cabbage leaves and press on top (this will keep the veggies under the brine to ferment)
  11. sit on a plate to catch any liquids that may spill out
  12. allow 7-10 days before tasting
  13. if the weather is quite cold, wait at least 14 days
  14. keep out of direct sunlight
  15. once opened, move to the fridge and only use clean utensils (no hands!)
  16. I keep all my ferments on the bench until needed. Some have lasted a year on the bench but I would recommend to consume them within 30 days to get the most benefits as they good bacteria start to die off once they run out of food to consume (mostly sugars)
  17. I never get mould with this method using the flip top jar, no need to burp as the rubber seal allows gasses to escape and keeps the jar airtight
  18. it's very normal to hear hissing and spluttering as the gasses escape, a good sign the fermentation process is underway
  19. enjoy with salads, as a side or on it's own!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/lacto-fermented-cinnamon-apple-beetroot/