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Beetroot leaven

Prep Time: 5 days
Servings: 8
Calories: 18kcal
Recently, all kinds of silage have been appreciated. However, beet sourdough is a kind of sausage with all probiotic types of properties. A glass of beetroot sourdough is enough a day, and it will change your mood for the whole day.
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Ingredients

  • 1 kg beetroot
  • 6 cloves garlic
  • 2 bay leave
  • 6 grains allspice
  • 6 grains black pepper
  • 1 liter boiled water and cooled down
  • 1 tbsp salt
  • 1 tbsp pickled cucumber juice or sauerkraut or the previous leaven

Instructions

  • Wash the beets, peel them thinly, and cut them into thick slices so that the water does not flow to the surface after pouring them.
  • Place the beets tightly in a stone, glass, or ceramic vessel.
  • The dish should be scalded beforehand, pour boiling water over it to make sure it is clean
  • Choose a vessel that does not react with the acid. I chose 2 liter jars
  • Turn the garlic and the paws cross the length.
  • Garlic, allspice, pepper, and bay leaves are pressed between the beets.
  • Add salt and a tablespoon of acid to the boiled water and mix everything.
  • The original recipe is to cover it with a clean cloth or gauze and hold a rubber band on the dish, but I twist the lid gently so that the sourdough can breathe (remember, please remember if you decide to make a decision so that the lid is not tightly screwed on, because air must come to the sourdough extract bubbles from the fermentation process.
  • Leave the prepared beets in a warm place for 5-7 days. The sourdough is good if it has a beautiful dark color
  • As soon as the leaven is ready, we pour it into jars or bottles and we can store it in the refrigerator for up to a few weeks.

Nutrition

Serving: 8g | Calories: 18kcal | Carbohydrates: 3g