Hello lovelies, I’m especially happy to share today's recipe “fermented beetroot with tofu dip” with you, because I hope that I can wake up the enthusiasm for fermenting in some of you. After fermenting my own sourdough bread and kombucha for quite some time now, I finally wanted to use more vegetables again (apart from the classic sauerkraut). Since I still had some beetroot in the garden, the choice wasn’t so difficult. I really love beetroot and I already enjoyed eating them as a child.
I also have the matching dip for this recipe of fermented vegetables. It contains the FETO von Taifun-Tofu, because this is a fermented tofu - so it fits perfectly! I’m once again very happy to be working with my favorite tofu producer Taifun Tofu, you can already find all my other recipes here.
For the production of FETO, natural tofu is fermented with vegan yoghurt cultures. This gives it a pleasantly sour note and it goes wonderfully with fermented vegetables and crunchy salads. But this time I processed it a bit differently: to a delicious dip, mixed with cream cheese and stirred until creamy.
Fermentation is not only used to improve the shelf life of food, it’s also very healthy. It creates additional vitamins, such as vitamin C or B vitamins. Lactic acid fermented foods such as sauerkraut, kefir or yoghurt promote the formation of a healthy intestinal flora, which is not only important for digestion, but also for our immune system. Fermentation isn’t back on trend for no reason and people are thinking back to the way food was preserved in grandmother's time.
It’s very easy to ferment especially vegetables. I mixed my beetroot with apples and onions, you also need salt and mustard seeds. In addition, of course, a clean jar, possibly a weight and water - and a little patience, because the longer you let the vegetables rest, the better they get.
I can recommend you to use special fermentation jars, because these allow air to escape and you don't have to think about opening the jars every day. You don’t necessarily need these special jars, but if you're one of those people like me who would otherwise be sure to forget, it definitely helps.
Ok, enough about theory, here is the recipe for fermented beetroot with tofu dip:
- 2-3 fresh beetroot
- 1 apple
- 1 red onion
- 500 ml (2 1/8 cups) water
- 4 Tsp salt
- 1 Tsp mustard seeds
- 200 g (7 oz.) Taifun Feto
- 100 g (3.5 oz.) vegan cream cheese
- 1 Tbsp olive oil
- 1/2 Tsp salt
- 1/2 Tsp garlic powder
- Squirt of lemon juice
- Peel the beetroot and cut them in stripes or grate them
- Cut the apple and onions in fine slices or stripes and put everything in a bowl, add the mustard seeds and mix well
- Dissolve the salt in water
- Split the vegetables into 2 jars (or one large one) and press them inside a little. Fill them up with the water salt mixture until fully covered (add weights if necessary)
- Close them well and place them aside at room temperature for 3–7 days. If you don’t have special fermentation jars, let some air out every day
- After approx. 3 days try the vegetables with a fork and see if they are already sour enough for your taste
- When the desired degree of acidity is reached (for me after about 1 week), you can place the jars in the refrigerator and enjoy the vegetables
- Crumble the Taifun Feto a little with your hands, put it in a food processor along with the cream cheese (or with a hand blender) and mix well
- Add oil and vegetables as well as a squirt of lemon juice and season with salt
- Mix until creamy enough (Be aware: the dip is not completely smooth due to the texture of the feto but retains a fine texture)
- Serve with the fermented vegetables, kale and caramelized walnuts. Dukkah also goes well with it
The feto dip has a slightly sour taste and still a slight texture due to the tofu, which I found very tasty. In addition to the fermented vegetables, some kale goes well with it. I only massaged it with a little oil, salt and pepper. I also used a few caramelized walnuts and dukkah as a topping. You can eat the dip straight or you can serve some bread with it. A wonderful starter with many different flavor components that are sure to surprise.
Alternatively you can serve fermented beetroot with tofu dip as a component of a warm Buddha bowl or with oven vegetables. There are actually no limits to your imagination. I really hope you guys try it out. I eat something fermented almost every day to do something good for my intestinal flora. The mixture of beetroot, apple and onion is really nice and crunchy, has a slight sweetness and tastes just delicious.
Be sure to try the vegetables and the dip with the delicious Feto, you will be surprised and you will also do something good for your body. Especially now, when it’s important to strengthen the immune system, fermented foods can help you a lot!
I'm curious what you have to say about the recipe and will you let me know if you are already fermenting vegetables?
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