Zakvashivany beets not the most widespread way of preparation of this root crop. Usually it is frozen or pickled. Nevertheless, fermented beet is very useful. From it cook borsch, beetroot soup and vinaigrette, and from a brine tasty and useful kvass.
It is required to you
- Beet
- water
- salt
- capacity for fermentation.
Instruction
1. The young, strong, not damaged beet is suitable for a zakvashivaniye. Carefully wash up root crops, clean them from a thin skin, a tops of vegetable and roots. Cut large beet on plates or circles. Small root crops of 3-5 cm in size can be fermented entirely. Lay beet in the prepared capacity, atop put a wooden circle and small cargo. Try not to hold the cleaned root crops long on air.
2. Prepare a brine for beet. For this purpose dissolve salt in water, constantly stirring slowly (on 1 l of water of 40-50 g of salt). Filter salt solution through a gauze and fill in in capacity with root crops. Level of a brine has to close oppression on 3–5 cm. From above cover capacity with a gauze.
3. Beet is fermented within 10-12 days at the room temperature. In the first days of fermentation on a surface of a brine foam appears. Delete it in process of education. It is also regularly necessary to wash with clear water a circle and cargo that the mold wasn't formed. After fermentation stops, place a barrel or banks on storage in I fell or other place with a low temperature. In storage time scum and wash out oppression at least 2 times a month.