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Sterilize the jars, lids and rubber seals. To do that, wash them in hot water, but do not dry them. Place them upside down on a clean kitchen towel and let them dry. Alternatively, you can sterilize the jars by using the oven. Place the jars and lids on a
roasting tray into a preheated oven at 170˚ for about 15 minutes.
Wearing kitchen gloves, peel the beet roots and cut them into small cubes with Braun’s MultiQuick 9 Food processor using the dicer insert.
Peel the apple and remove the cores.
Slice the apple finely with Braun’s MultiQuick 9 Food processor using the thin slicing insert.
Wash the dill and shake it dry.
Place the beet root cubes, apple slices and dill into the jars. Leave about 3-5 cm of space to the top of the jar.
Mix water with salt and mustard seeds with Braun’s MultiQuick 9 whisk attachment. Fill the water into the jars until the beets are completely covered.
Seal the jars tightly with the rubber and place in a deep dish, as liquid may leak out during fermentation. Leave at room temperature for 3-4 days, then place the jars in the refrigerator or a cold cellar.
There is no specific time for the fermentation process. For a more intense flavour, store the sealed jars for a week in the refrigerator or in a cold cellar.
This recipe was prepared using Braun’s MultiQuick 9 (MQ 9195 XLI). Prepare the recipe also with one of our other models, such as Braun’s MultiQuick 7 (MQ 7075 X) or MultiQuick 5 Vario (MQ 5277 BK).
Sterilize the jars, lids and rubber seals. To do that, wash them in hot water, but do not dry them. Place them upside down on a clean kitchen towel and let them dry. Alternatively, you can sterilize the jars by using the oven. Place the jars and lids on a
roasting tray into a preheated oven at 170˚ for about 15 minutes.
Wearing kitchen gloves, peel the beet roots and cut them into small cubes with Braun’s MultiQuick 9 Food processor using the dicer insert.
Peel the apple and remove the cores.
Slice the apple finely with Braun’s MultiQuick 9 Food processor using the thin slicing insert.
Wash the dill and shake it dry.
Place the beet root cubes, apple slices and dill into the jars. Leave about 3-5 cm of space to the top of the jar.
Mix water with salt and mustard seeds with Braun’s MultiQuick 9 whisk attachment. Fill the water into the jars until the beets are completely covered.
Seal the jars tightly with the rubber and place in a deep dish, as liquid may leak out during fermentation. Leave at room temperature for 3-4 days, then place the jars in the refrigerator or a cold cellar.
