Fermented Beetroot With Seaweed Oil Recipe

Cooking Directions

• STEP 1.Start by washing and peeling the beetroots. Cut them into thin slices or julienne.
• STEP 2.Place the beetroot slices in a clean glass jar, leaving some space at the top.
• STEP 3.In a separate bowl, mix together salt and water to create a brine. Pour the brine over the beetroot slices, making sure they are fully submerged.
• STEP 4.Cover the jar with a clean cloth or a lid with an airlock to allow fermentation to take place. Leave it at room temperature for about 3-5 days, depending on your desired level of fermentation.
• STEP 5.Once the beetroots are fermented to your liking, transfer them to a clean jar and store in the refrigerator.
• STEP 6.To make the seaweed oil, start by soaking dried seaweed in warm water for about 10 minutes. Drain and pat dry.
• STEP 7.In a blender, combine the soaked seaweed, olive oil, and a pinch of salt. Blend until smooth and well combined.
• STEP 8.Transfer the seaweed oil to a clean jar or bottle and store in a cool, dark place.
• STEP 9.To serve, arrange the fermented beetroot slices on a plate and drizzle with the seaweed oil. Garnish with fresh herbs if desired.

Cooking Tips

• Make sure to use clean and sterilized jars to prevent any unwanted bacteria from contaminating the fermentation process.
• Taste the fermented beetroot after a few days to check the level of tanginess. If it's to your liking, transfer it to the refrigerator to slow down the fermentation process.
• Feel free to adjust the amount of seaweed oil according to your preference. You can also experiment with different types of seaweed for varying flavors.

Storage and Serving

• Store the fermented beetroot in a sealed jar in the refrigerator for up to 2 weeks.
• The seaweed oil can be stored in a cool, dark place for up to a month.
• Serve the fermented beetroot as a side dish, in salads, or as a topping for sandwiches and burgers.
• The seaweed oil can also be used as a flavorful dressing for salads or drizzled over roasted vegetables.