Fermentation – one of the most ancient ways of preservation of vegetables and fruit at which there is no considerable vitamin destruction. Our ancestors made sour almost everything – from cucumbers and to watermelons, and these preparations played a considerable role in formation of the Russian ethnic cuisine. In particular borsch in Russia could be filled with fermented beet which today very few people already remember.
It is required to you
- beet;
- salt;
Instruction
1. Best of all to start fermentation of beet late fall because root crops of late grades contain enough sugar allowing to form enough the lactic acid necessary for preservation of a product at fermentation.
2. Select healthy root crops without decay and damages, release them if it is necessary, from a tops of vegetable and roots, well wash with cold water.
3. If you prepare a lot of beet in a bucket or a flank at once, then you can leave root crops intact, and especially large of them to cut in half. For fermentation in bank beet should be cut with small pieces, previously having peeled it from a thin skin.
4. Densely lay beet in bank or a bucket, trying to leave as little as possible place between separate pieces. Prepare a brine, calculated on the basis of 0.5 kg of salt on 10 liters of water. Fill in with a brine root crops. Liquid has to cover them on 3-5 centimeters. Press down capacity contents oppression and leave in the warm room for 10 days.
5. Periodically check a vessel with beet, as necessary remove the formed foam, merge surplus of the turning-out brine. Send the fermented beet to a cold spot, but don't forget and there to look after it. Process of fermentation on cold will slow down, but won't stop at all therefore few times in a month you should repeat processing with froth skimming and, perhaps, washing of oppression from the formed slime.