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Beetroot ferment with garam masala

Relatively short ferment that should be ready in 3 days but will keep in the fridge for three months. For stronger flavour, leave fermentation process for up to 7 days. A great accompaniment to a cheese sandwich, greek yoghurt, crumbled feta or whipped goat's cheese.



525 g raw beetroot (about 6 medium beetroots, grated)

175g red cabbage thinly sliced (about 1/4 of a small one

1 green chilli

1 garlic clove

5g fresh ginger

1 tbsp sea salt

1 tsp soft, dark brown sugar

1 tbsp garam masala


  1. Sterilise an 800ml jar and dry well.

  2. In a large bowl, mix all the ingredients and leave to sit for 10 mins.

  3. Transfer the mixture, including any liquid, into the jar, pushing it in firmly to eliminate air pockets and leaving a couple of cms clear space at the top of the jar.

  4. Scrunch up some greaseproof paper and use it to help push the vegetables below the surface of the juice (to prevent mould growing on top).

  5. Close the jar lid tightly and put in a dark kitchen cupboard, leaving it to ferment for 3-7 days. Open the jar on the second day to let any gas bubbles escape.

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