A BLEND OF MINDS AND MICROBES BRINGS TOGETHER THIS BEET BASED FERMENT BETWEEN EVE KALINIK AND CULTJAR. THIS IS A MEETING OF EVE'S FLAOUR INSPIRATIONS, CULTJAR'S EXPERT TECHNIQUES AND THE WORK OF TRILLIONS OF MICROBES. FOR MORE ON EVE VISIT WWW.EVEKALINIK.COM.
I reckon a delicious way to enjoy this ferment is adding it to wild rice and feta with fresh herbs, or another idea is mixing with Puy lentils and add a tahini and lemon juice dressing. I also think it is simply divine in a gorgonzola sourdough toastie. Anything where you want to add a touch of colour or a slightly sweet hint of flavour. Eve Kalinik
Ingredients: Beetroot (75%), Red Onion (22%), Salt, Fennel Seeds, Cinnamon, Nigella Seeds. Allergens in Bold.
Nutritional Info Per 100g: Energy 158kJ/ 37kcal, Fat 0.1g of which saturates 0.0g, Carbohydrates 7.7g, Of which sugars 6.4g, Protein 1.6g, Salt 1.1g.
Keep refrigerated to control the fermentation. The contents may gently pop (this is a good thing!) or overflow a little.
Can’t beet this as a great way of making your beetroot last longer if you struggle to eat it fresh before it goes mouldy. Plus you get all the benefits of the good bacteria bubbling away. Easy slices and bits to perch on your plate, an ultra useful ferment to get your plate growing all colours.