It’s Fabulous Fermentation Week - Fermented Beets with Orange & Thyme, Tzatziki and Spiced Chickpea Cakes
It’s fabulous fermentation week and personally it couldn’t have come at a better time. After reluctantly being prescribed and taking a double course of antibiotics for pneumonia in the week leading up to xmas, I have been stuffing this fermented beet concoction into my gob as much as possible.
However given that some people fear fermentation I thought it important to add this link where you can follow the advice and guide of Sandor Katz – the king of fermentation.
A little note:
As I didn’t have enough beet mix to fill my chosen size jar (1 litre capacity) I ended up using the leaves of the beets (well washed and organic) to keep the beet mix thoroughly submerged (this is key). I did this by packing them tightly into the top of the jar. I then topped up with a small amount of water to just make sure everything was covered.
Finding ways to integrate fermented food into my meals has been super easy – just put it on top of whatever you like. But if something more specific is what you are after then here are my two favourite ways to make fermented beets a complimentary addition to your life. Spiced Chickpea Cakes with Tzatziki and for a snack - Hummus and Beet Eggs. Even the boys eat it as a little side option to their lunch or dinner, so it can’t be to bad.
Fermented Beets with Orange and Thyme
500gm beetroots, washed well and grated
10 sprigs of thyme
zest of one orange
¼ cup whey *
2 tsp sea salt (salt to taste)
Beet Leaves, washed well (for keeping the beets mixture submerged)
Lop the top and bottom off the beets
Grate the beets using a grater or food processor and place into a medium to large size bowl
Combine beets with orange zest, thyme, whey and salt
Spoon into a mason/glass jar and pummel with a tool that will assist the release of the juices so that the beets are eventually under the liquid
Push the reserved and well washed beets leaves into the jar as tightly as you can to keep the beets immersed below the fluid
Cover loosely and ferment at room temperature for 3 days then transfer to fridge.
* I used whey strained from organic natural yoghurt. To do this, line a sieve with muslin. Spoon the yoghurt into the lined strainer that has been place over a bowl. Cover and leave overnight.
Store any leftover Whey in a glass jar in the fridge for future use (some say up to 6 months). Check out this post by Food52 for ways to use whey in the future. You will be surprised just how versatile this stuff is.
Cumin Spiced Chickpea Cakes
Makes 8 patties
1 can (440gm) chickpeas, rinsed and drained
¼ cup pepitas (pumpkin seeds)
¼ cup besan flour (chickpea flour) + extra for dusting
1 small bunch coriander, roughly chopped (stems and leaves)
1 small brown onion, roughly chopped
½ roasted red pepper, roughly chopped
4 small cloves garlic, crushed
2 tspn ground cumin
1 tspn ground sumac
1 tsp sea salt
1 tsp white pepper, freshly ground
2 medium eggs
½ cup quinoa, cooked
1 small carrot, grated
Process the above ingredients (except the quinoa and carrot) in a food processor and whiz until well combined and smooth
Stir through the cooked quinoa and grated carrot
Cover and refrigerate for 20 – 30 mins (if possible)
Meanwhile preheat oven to 180 degrees celcius
Remove the mixture from the fridge
Using your hands shape the mixture into 8 patties
Dust each pattie lightly with extra besan flour (optional)
Heat your choice of oil (2 Tbs) in a frypan over a medium heat
Cook for approximately 6 – 8 minutes on each side or until golden brown
Transfer to oven and cook for a further 10 minutes
Serve with Tzitziki (recipe below) and fermented beetroot
Makes 1 ½ cups
1-cup natural yoghurt (I use Barambah)
1 medium cucumber, grated and drained*
1 clove garlic, crushed
1 tbs fresh mint, finely chopped
½ tsp truffle salt or sea salt (season to your liking)
* place the grated cucumber in a piece of muslin and squeeze to release as much liquid as possible
Combine all the ingredients in a small bowl and gently mix through
Season to your liking
Place in the fridge until required
Snack Time -
Fill boiled egg whites with hummus and top with fermented beet.
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
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