WWW.FREI-STYLE.COMFermented beetroot with tofu dip
Ingredients
Fermented beetroot
- 2-3 fresh beetroot
- 1 apple
- 1 red onion
- 500 ml (2 1/8 cups) water
- 4 Tsp salt
- 1 Tsp mustard seeds
Feto-Dip
- 200 g (7 oz.) fermented tofu (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
Instructions
Fermented beetroot
- 1.Peel the beetroot and cut them in stripes or grate them
- 2.Cut the apple and onions in fine slices or stripes and put everything in a bowl, add the mustard seeds and mix well
- 3.Dissolve the salt in water
- 4.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)
- 5.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
- 6.After approx. 3 days try the vegetables with a fork and see if they are already sour enough for your taste
- 7.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
Feto-Dip
- 1.Crumble the 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
- 2.Add oil and vegetables as well as a squirt of lemon juice and season with salt
- 3.Mix until creamy enough (Be aware: the dip is not completely smooth due to the texture of the feto but retains a fine texture)
- 4.Serve with the fermented vegetables, kale and caramelized walnuts. Dukkah also goes well with it
Notes
Tip from my kitchen: stick to around 2% salt (about 20 g per 500 ml of water) and make sure the vegetables stay fully submerged under the brine – weigh them down with a fermentation weight if needed. At room temperature the beetroot ferments in 3–7 days; the longer it sits, the tangier it gets, so taste from day 3 with a clean fork. I don't blend the feto dip completely smooth – the texture of the fermented tofu keeps it pleasantly fine. Both keep well in the fridge for about a week.
Nutrition per serving: 190 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook