5 Fermentation Hacks & Beetroot Recipe

Now is the peak season for fermentation! Autumn and winter produce the best vegetables, such as cabbage and beets! It's high time to start fermenting! We've answered our 5 fermentation hacks and frequently asked questions about fermentation !

Preserving radishes, cabbage, carrots, cucumbers, etc. in jars - it's really easy with fermentation. Summer is coming to an end, autumn is just around the corner. With the help of fermentation, you can easily preserve perishable food that you grew on your balcony or in the garden in the summer for the winter. And all without using electricity. If that isn't sustainable.

If you haven't tried a recipe yet or don't know where to start: in our blog post "Fermenting for Beginners" and the easiest beginner recipe you will find everything you need to know. Which glass for fermenting you should use, along with a delicious recipe for fermented lemons .

Why is fermentation useful?

Since the food is not heated during fermentation, all the vitamins it contains are retained. Plus, additional vitamins such as vitamin C are also produced during the fermentation process. This is exactly what is particularly good for us in winter!

Other advantages of fermented foods: They are easy to digest, have fewer calories than the original product and can be stored without refrigeration.

Our 5 Fermentation Hacks

1. Heat accelerates fermentation. Ideally, you should place the jars on your refrigerator. This will radiate heat 'for free'.
2. Some foods require the addition of fungi or bacteria for fermentation. Check in advance whether your vegetables or fruits need this addition.
3. Organically grown vegetables and fruit are ideal for fermentation because they contain a variety of intact microorganisms.
4. To ensure that everything stays nice and firm, use vegetables with a low water content such as cabbage, carrots, radishes or beetroot. You can also ferment zucchini.
5. Use 2 percent salt when fermenting. This means: If you want to ferment 500 grams of carrots, you need 10 grams of salt.

What else you need to know about fermentation

How long do I have to ferment?

Usually 3-4 weeks. However, there are also fruits and vegetables that ferment more quickly.

Which salt should I use for fermentation?

Sea salt and rock salt are particularly suitable for fermentation. Make sure that nothing has been added to the salt.

At what temperature do I ferment?

Lactic acid bacteria work best between 18 and 24 ° Celsius.

Where do I store fermented products?

Store your fermented products in a cool, dark place, such as in the refrigerator or on a shelf in the basement.

How do I know if fermented vegetables are bad?

If the texture of the pickled vegetables or fruit is slimy, then throw it in the bin. The same goes for if the taste is foul.

Are you really excited to try fermenting for the first time? Then let's get started. We'll tell you how you can easily ferment beetroot.

Beetroot Fermentation Recipe

Fermentation time: 14 days

Jar : Oleni Mason Jar | 750ml

Ingredients :

• 1500 ml of water
• 1 teaspoon coriander seeds
• 2 tablespoons salt
• 4-6 beetroot bulbs
• 2 slices of ginger

Preparation:

1. Heat the water a little and dissolve the salt in it. Add the coriander seeds and let the water cool to room temperature.
2. Cut the beetroot and ginger into slices. Now place both in the Mason jar. We recommend about 1-2 slices of ginger per jar.
3. Now fill the glass with the salt water and leave about 3 fingers of space to the edge of the glass.
4. Now place the glass weight on the vegetables in the jar and close it with the fermentation attachment.
5. The beetroot ferments for about 14 days, depending on the room temperature. The jar can then be stored in the refrigerator for about 6 months.