This delightful earthy winter ferment has been given a kick of spice from a mixture of ‘native Australian juniper’ or more accurately, the berries from the Boobialla shrub along with my ketchup spice mix. Also to balance out the woody, earthiness of beetroot, there is Lirah vinegar’s prized caramelised apple balsamic, made from Australian cider. The beetroot, apples and a few onions for this relish were sourced from Muscat Family Farm in the lower Hawkesbury. Probiotic and wildly fermented this beetroot relish has natural lactobacillus and yeasts that combine to give the relish sourness, sweetness and umami. The vinegar and sugar help to balance out the active ferment. Store in the fridge.
Beetroot (Muscat Family Farm, Hawkesbury Region, NSW)
Red Gala Apples (Muscat Family Farm, Hawkesbury Region, NSW)
Brown onion (Muscat Family Farm, Hawkesbury Region, NSW)
Salt (Olssons, SA)
Red Wine Vinegar (Lirah, QLD)
Caramelised Apple Balsamic Vinegar (Lirah, QLD)
Brown Sugar (CSL, QLD)
Red Chillies (Food By Fiat, NSW)
Native Juniper (Creative Native, SA)
Mixed Ground Spices (Angie’s secret blend, Imported)
Serve with grilled sausages or along side barbecued lamb chops. Great in a sandwich of any kind! Also can be served with a cheese platter alongside pickles and crackers. Or for a fast probiotic breakfast snack, spread on toast with avocado and a sprinkle of crushed nuts.