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  1. Back to homepage
  2. Recipes
  3. Fermented beet roots with apple and mustard seeds

Fermented beet roots with apple and mustard seeds

Ȑ
Difficulty
ȑ
Time
45 min
&
Author
lorem ipsum

This recipe is prepared with:

Product MultiQuick 9 Hand blender MQ 9195XLI MultiQuick 9 Hand blender MQ 9195XLI

Ingredients

Servings:
Makes: 2

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


Instructions

STEP 1/8

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˚C for about 15 minutes.

STEP 2/8

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 3/8

Peel the apple and remove the cores.

STEP 4/8

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

STEP 5/8

Wash the dill and shake it dry.

STEP 6/8

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 7/8

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 8/8

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.
  1. Back to homepage
  2. Recipes
  3. Fermented beet roots with apple and mustard seeds

Fermented beet roots with apple and mustard seeds

Ȑ
Difficulty
ȑ
Time
45 min
&
Author
lorem ipsum
Servings:
Makes:2

Ingredients


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

This recipe is prepared with: lorem ipsum HB901-MQ9195XLI
lorem ipsum MQ7075X
lorem ipsum HB701-MQ7075X
lorem ipsum 4191-MQ5277

Instructions

STEP 1/8

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˚C for about 15 minutes.

STEP 2/8

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 3/8

Peel the apple and remove the cores.

STEP 4/8

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

STEP 5/8

Wash the dill and shake it dry.

STEP 6/8

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 7/8

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 8/8

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.

Notes

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