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Recipes
Fermented beet roots with apple and mustard seeds

Fermented beet roots with apple and mustard seeds

Difficulty

Low

Time

45 min

Author

Ingredients

Servings: 0

Makes: 2 500 ml jars

500 gram beet roots
10 gram salt
1 small apple
½ bunch of dill
2 Tbsp. mustard seeds
500 ml water, room temperature

Instructions

STEP 1/9

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

STEP 2/9

roasting tray into a preheated oven at 170˚ for about 15 minutes.

STEP 3/9

Wearing kitchen gloves, peel the beet roots and cut them into small cubes with Braun’s MultiQuick 9 Food processor using the dicer insert.

STEP 4/9

Peel the apple and remove the cores.

STEP 5/9

Slice the apple finely with Braun’s MultiQuick 9 Food processor using the thin slicing insert.

STEP 6/9

Wash the dill and shake it dry.

STEP 7/9

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.

STEP 8/9

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.

STEP 9/9

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).

Back to homepage
Recipes
Fermented beet roots with apple and mustard seeds

Fermented beet roots with apple and mustard seeds

Show me the recipe

Difficulty

Low

Time

45 min

Author

Show me the recipe

Servings:0

Makes:2 500 ml jars

Ingredients

500 gram beet roots
10 gram salt
1 small apple
½ bunch of dill
2 Tbsp. mustard seeds
500 ml water, room temperature

Instructions

STEP 1/9

STEP 2/9

roasting tray into a preheated oven at 170˚ for about 15 minutes.

STEP 3/9

Wearing kitchen gloves, peel the beet roots and cut them into small cubes with Braun’s MultiQuick 9 Food processor using the dicer insert.

STEP 4/9

Peel the apple and remove the cores.

STEP 5/9

Slice the apple finely with Braun’s MultiQuick 9 Food processor using the thin slicing insert.

STEP 6/9

Wash the dill and shake it dry.

STEP 7/9

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.

STEP 8/9

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.

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Fermented beet roots with apple and mustard seeds

Ingredients

Instructions

STEP 1/9

STEP 2/9

STEP 3/9

STEP 4/9

STEP 5/9

STEP 6/9

STEP 7/9

STEP 8/9

STEP 9/9

Fermented beet roots with apple and mustard seeds

Ingredients

Instructions

STEP 1/9

STEP 2/9

STEP 3/9

STEP 4/9

STEP 5/9

STEP 6/9

STEP 7/9

STEP 8/9

STEP 9/9

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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Food preparation

Cooking

Breakfast

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Support

Fermented beet roots with apple and mustard seeds

Ingredients

Instructions

STEP 1/9

STEP 2/9

STEP 3/9

STEP 4/9

STEP 5/9

STEP 6/9

STEP 7/9

STEP 8/9

STEP 9/9

Fermented beet roots with apple and mustard seeds

Ingredients

Instructions

STEP 1/9

STEP 2/9

STEP 3/9

STEP 4/9

STEP 5/9

STEP 6/9

STEP 7/9

STEP 8/9

STEP 9/9

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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