Fermented beetroot with apple and horseradish

Ingredients for 2 servings:

• 2 small beetroots
• 1 m.-sized apple, e.g. Klarapfel
• 2 cm horseradish root(s), fresh
• 1 tsp, leveled caraway seeds, whole
• 2 tsp, leveled mustard seeds, yellow
• 8 juniper berries
• 2 small bay leaves
• 2 tsp, levelled peppercorns, black
• 500 ml water
• 20 g sea salt or other non-caking salt

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Total time approx. 3 days 1 hour

Roughly clean the beets and cut into 0.5-1 cm thick slices. Cut the apple into eighths and remove the core, blossom, and stem. Cut the horseradish into thin slices. Fill a cleaned, very hot-rinsed jar with the spices, then layer the beetroot slices, apple pieces, and horseradish slices evenly in the jar. Make a 5 percent brine from the water and salt. Make it lukewarm if possible. Let it cool and pour it over the pickled goods. The pickled goods must be completely covered with the liquid and must not show through, otherwise there is a risk of mold. Place a glass weight or a suitable stone on top to ensure the pickled goods are always submerged. Place the lid on top, but do not close it. Now let the vegetables stand for 2-3 days, observing them. The fermentation process is indicated by the formation of bubbles. When this stops, remove the weight and close the jar. To monitor the process, you should check periodically to see if pressure has built up and then open the lid to allow the bubbles to escape. Store the fermented product in a cool place in the cellar or refrigerator. After removal, it is advisable to keep the jar refrigerated.