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:

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Mairead : ) Box 30 | 3 weeks, 5 days ago
No recipes for Beetroot Soup ??
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Ivette Williams | FMTV | 3 weeks, 2 days ago
Unfortunately, we don't have a beetroot soup recipe on FMTV, however we do have this fabulous Beet Kvass recipe here: https://www.foodmatters.com/recipe/beet-kvass-with-orange-and-cloves - Ivette
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Terra Schmid | 6 months, 3 weeks ago
I have always wanted to learn how to ferment foods. I am excited to try thanks to this simple recipe and process. Can you clarify the temperature and lengths if time? I'm not sure where to store it...she says bench but I'm not sure what she means. Thank you!!! Also how do you know its pqcied tight enough to not mold?
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Iris Aguanta | FMTV | 6 months, 3 weeks ago
Just make sure that all of the beetroot has been held down under the brine line to ensure that no mold grows in there and make sure to put a lid to seal your ferment. The ideal fermenting temperature is between 18 and 22 degrees and fermenting time is ideally about 3 days. You will know that it's ready if it tastes quite tart and there's no sugar left in the beetroot and it's got little bubbles and effervescence on it. Hope this helps 🙂 Happy fermenting! 🌷 ~ Iris@FMTV
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April Himmelright | 8 months, 1 week ago
if I can these after fermentation- will that kill any of the enzymes or is it a safe practice?? If you have tried this- what weight and time did you use in a pressure cooker …...or water bath?? Thank you
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Gail Benedictson | 1 year, 8 months 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 | 1 year, 8 months 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 | 1 year, 8 months 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 | 2 years, 3 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 | 2 years, 3 months ago
Hi Lynn. Yes, we recommend peeling the beetroot. Happy fermenting! ~ Karelle
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