Thursday, March 13, 2014

Beet and Apple Relish

3 large large apples (about 1 ½ pounds, cored but not peeled)
3 large beets (about 1 ½ pounds, peeled)
2 star anise pods (optional)
1 tbsp 
whole cloves
2 tbsp unrefined sea salt


Shred apples and beets by hand, or in a food processor.

Toss the shredded apples and beets together until well-combined and mixed together.

Add the star anise and whole cloves to the apples and beets, and continue to toss until the spices are evenly distributed among the shredded fruit and vegetables.

Add about one cup of mixture to a blender with 1 cup water and 2 tbsp sea salt. Puree.  Then pour over apple beet mixture.

Mash with a veggie pounder, wooden spoon or mallet to encourage the fruit and vegetables to release their juices, creating a brine to encourage the proliferation of beneficial bacteria.

Ferment in a mason jar (with the lid on)  for a minimum of three to four days, or longer, depending on the temperature in your kitchen and your desired taste.

After your apple and beetroot relish has sufficiently cultured, gently pick out the star anise pods and whole cloves.

Place the apple and beetroot relish into a blender or food processor and process until smooth. (optional)


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