Cook teff in 1.5 cups water with a pinch of salt. Bring to boil, reduce heat, simmer covered for 20 minutes until tender and fluffy.

Cook amaranth in 1.5 cups water with a pinch of salt. Bring to boil, reduce heat, simmer for 20 minutes until creamy.

Drain soaked freekeh and cook in 1.5 cups water for 15 minutes until tender but chewy. Drain excess water.

Toss golden beet cubes with 1 tablespoon olive oil, salt, and pepper. Roast at 400°F for 25-30 minutes until caramelized.

Prepare tahini-turmeric dressing by whisking tahini, grated turmeric, lemon juice, garlic, maple syrup, and warm water until smooth and creamy.

Toast activated almonds in a dry pan for 3-4 minutes until golden and fragrant. Roughly chop.

Mix cooked grains together and season with remaining olive oil and salt. Divide among 4 bowls.

Arrange fermented purple cabbage, roasted beets, fermented carrots, and kimchi on top of grains in sections.