It has come to the end of the season for beetroot and it has been an early summer love affair once again and it features once again in this #RecipeOfTheWeek.
We have romanced in a bowl of cold beet soup, we have turned up the heat in the oven as slow roasted sweet cubes and we have really got it on by merging another favourite fancy: KIMCHI 
 
 
I tasted Beetroot kimchi at Ireland’s First Fermentation Festival and I am forever indebted to Prannie Rhatigan, Ireland’s seaweed Queen for this variation. This recipe involves making a paste with rice flour as with many traditional kimchi recipes.   Using a paste, you don’t need to worry about weighing down the ingredients under the brine and it adds an extra starchy food to the fermentation fun.  Naturally this recipe will involve seaweed, another favourite.
 
 
 
Ingredients: Beet Kimchi
 
Makes 1 litre
 
1 bunch Organic beetroot
2 tbsp rice flour
1 cup water
4 cloves garlic
2 inch knob of ginger
1 tbsp chili flakes
1 tbsp sea vegetables
 
2% salt brine (1 tbsp in 1 litre of water)
 
 
Method
Slice the beets thickly and fill up your glass jar.
Pour in 2% brine to cover
Leave overnight.
 
The next day, pour off the detoxifyingfermentedvegetablebrine solution and transfer the beetroot into a bowl.
Make a paste of rice flour: 2 tbsp with 1 cup water over low heat.
allow the rice paste to cool and add  4 garlic cloves, knob of ginger, 1 tbsp chili flakes and sea vegetables.
Process with a hand blender into a paste (or transfer to a blender)
Massage in the paste to the beets to get some on each beet.
Return to fermenting jar, packing it in nice and tight.
Continue to fill the jar, leaving 2 inch space at the top of the jar.
Leave to ferment for at least 5 days, and then taste.
 
You can continue to leave it out on the countertop until you reached your desired taste is achieved.
You well thank me, this is taste you will not forget.
You are very welcome!