Fermented beetroot and apple salsa

Step 1

Place chillies, garlic and parsley into mixing bowl and chop 3 sec/speed 7.

Step 2

Add apples and beetroot and chop 3 sec/speed 5.

Step 3

Add all remaining ingredients and mix 5 sec//speed 3. Transfer into a sealable sterilised glass jar (approx. 1.5L). Press down lightly with a wooden pounder or meat hammer and add more water if necessary so that the salsa is just covered with water. The top of the salsa should be at least 2 cm below the top of the jar. Cover tightly with lid and store at room temperature for 3 days, then transfer into the refrigerator. Do not open jar during 3 days of fermentation (see Tips). Serve as an accompaniment to meat and vegetable dishes.