John Myers
Ingredients for 1 servings:
- 1 kg beetroot
- 2 onions
- 2 tbsp caraway seeds
- 3 bay leaves
- some dill flowers
- Boiled water (salt water)
- 25 g salt per liter of salt water
- 3 tbsp whey as a starter
Instructions
Working time approx. 40 minutes; Rest period approx. 28 days; Total time approx. 28 days 40 minutes
Wash the beetroot thoroughly, brush it, peel off any unsightly spots, and cut it into thin slices. You can also finely grate the beetroot. Layer the beetroot slices in the jars along with the sliced onions and spices, pressing them down slightly with a wooden spoon. If you’re adding whey as a starter, only fill the jar 2/3 full, no more! Beetroot ferments vigorously! Now fill the jar with enough cooled salted water to cover the beetroot. Screw the lid on tightly. Let the jar ferment at room temperature for about a week, then store it in a cool place. The beetroot will be ready after about 4 weeks. My tip: If you’re not using a screw-top jar, you’ll need to sprinkle salt (10g per kg of beetroot) between the layers of vegetables and spices. Cover the top of the container with beetroot leaves. Place a lid that fits inside the jar on top, weigh it down with a stone, and let it stand at room temperature for a few days. If not enough liquid has formed during this time, add salted water, making sure the liquid is always above the lid. Important: Since additional salt is used here, the water should only be boiled with approximately 15g of salt per liter.
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