Hi there! I am new here but I didn't see any hello thread so I'm jumping right in.
We ferment beets in my country (Poland) on a regular basis.
That's how my Mama thought me
Wash and peel and slice about 4-5 medium beets
Place them in a half gallon jar
Add couple of peeled garlic cloves, couple grains of allspice, 3-4 whole cloves, 1 bay leaf
Fill the jar with lukewarm, lightly salted water (not to the rim, it will foam)
Put a piece of sourdough rye bread crust on top ( you don't have to do that, but it will speed up the process)
Cover the jar loosely (can be a piece of cloth, can be a lid, whatever)
Leave the jar undisturbed until the water turns nice and deep red and pleasantly sour.
It takes usually 3-4 days. You can leave the jar outside the fridge until the fermentation proces slows down. Check for mold patches, grey-bluish in color, and remove them promptly from the surface. When the fermentation is slow and the beet juice tastes nice, you can strain it and pour in clean jar or bottle to the top, and close with clean lid. For winter storage you will have to sterilize jars and lids.
We use this for barszcz (beet soup) and to drink as is. We usually dont eat the fermented beets, but shred them into the soup.
| Pounds lost: 2.0