Fermentation is one of the oldest methods of preserving vegetables and fruits, in which there is no significant destruction of vitamins. Our ancestors fermented almost everything - from cucumbers to watermelons, and these preparations played a significant role in the formation of Russian national cuisine. In particular, in Russia, it was customary to fill borsch with sauerkraut, which few people already remember today.
It is necessary
-
- beet;
- salt;
- water.
Instructions
Step 1
It is best to start pickling beets in late autumn, because it is in the late varieties of root crops that there is a sufficient amount of sugar, which makes it possible to form a sufficient amount of lactic acid during fermentation, which is necessary for preserving the product.
Step 2
Select healthy roots without rot and damage, free them, if necessary, from tops and roots, rinse well with cold water.
Step 3
If you harvest a lot of beets at once in a bucket or barrel, you can leave the root vegetables whole, and cut the especially large ones in half. For pickling in a jar, the beets will have to be cut into small pieces, having previously peeled them.
Step 4
Place the beets tightly in a jar or bucket, being careful to leave as little space between individual pieces as possible. Prepare a brine based on 0.5 kg of salt per 10 liters of water. Pour the brine over the root vegetables. The liquid should cover them by 3-5 centimeters. Press down on the contents of the container and leave in a warm room for 10 days.
Step 5
Periodically check the container with beets, if necessary, remove the resulting foam, drain the excess of the resulting brine. Send the fermented beets to a cold place, but do not forget to look after them there as well. The fermentation process in the cold will slow down, but it will not stop at all, so a couple of times a month you will have to repeat the treatment with removing the foam and, possibly, washing the oppression from the resulting mucus.
