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FMTV - Cultured Beets

Cultured Beets

Exclusive on FMTV

Series: Kultured Kitchen with Kirsty Wirth | Episode: 5 | Runtime: 07m 58s | Release date: 2017

For those who struggle with the sugar in beetroot, fermenting is the perfect way to get all the amazing nutrients from this wonder food without the extra sugar.

Serves: 12 -14 serves per batch

Why It's Good For You:

Beetroot has been gaining in popularity as a new superfood known to improve athletic performance due to increased oxygen. It has been known to lower blood pressure and increase blood flow. Beets contain an antioxidant known as alpha-lipoic acid, which may help lower glucose levels, increase insulin sensitivity and prevent oxidative stress-induced changes in those with diabetes.

Featuring:
Kirsty Wirth

MORE LESS

More From Kultured Kitchen with Kirsty Wirth:

Comments / 11

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Gail Benedictson | 10 months, 2 weeks ago
Kirsty I made these beets on Sunday...they still taste like a fresh beet. I had made the culture from yogurt July 7th. I’m wondering if it’s too old, or possibly was not done right in the first place. How can I tell if the culture is good? I’m a beginner, never fermented anything before.
Gail
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Jasmin Habelito | FMTV | 9 months, 4 weeks ago
Hi Gail! Sorry for the delay :) Kirsty recommends using their starters on Kultured Wellness as they are a cultured ferment with specific strains handpicked by Kirsty, as opposed to kombucha which is a wild ferment. You may check their website here for more information: https://kulturedwellness.com/. ~ Jasmin
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Afke Zonderland | 10 months, 3 weeks ago
Can I use Kambucha culture as a starter for beet root fermentation?

Your presentations are inspiring. Thank you so much. Afke
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Lynn Ferguson | 1 year, 5 months ago
Is it best to peel the beetroot. I have organic beetroot but some of the skins can be a bit damaged.
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Karelle | FMTV | 1 year, 5 months ago
Hi Lynn. Yes, we recommend peeling the beetroot. Happy fermenting! ~ Karelle
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Lynn Ferguson | 1 year, 5 months ago
Hi when Kirsty says brine line I think of a salt/water solution, but she is just using the same to refer to the kefir water solution. There is no salt added is there? Not like making sauerkraut ?
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Jasmin Habelito | FMTV | 1 year, 5 months ago
Hi Lynn! We add salt to prevent bad bacteria from destroying the veggies/fruits we ferment. If we use starter cultures, there's no need to add salt as good bacteria multiplies to fight against the bad bacteria :) ~ Jasmin
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Sally-Anne Bower | 1 year, 5 months ago
Love it Kristy !! Im going to try fermented beetroots :) Thanks
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Ivory David | FMTV | 1 year, 5 months ago
She's one of my favorites Sally-Anne, I so love her recipes ~ Ivory :)
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Bella Grundy | 1 year, 6 months ago
what a lovely vibe Kirsty has - Thanks
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