Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Beets
3 tb Coarse Rock Salt -- Kosher Not
-Table Due To Additives In
-It.
1 sl Sourdough Bread
2 qt -- Water, Up To 3
Maybe Needed
1 -- Square Cheesecloth
And
-String
1 ga -- Glass Jar Or Stone
Crock
4 qt -- Jars, OR
8 pt -- Jars
Scrub beets, pare and cut into quarters. Place in a
clean jar or crock and sprinkle with the salt. Boil
the water and pour into the jar. Cook, add the bread
to aid in the fermentation, cover with the cheesecloth
and tie with the string. Set in a cool place to
ferment for about 1 week. (Do not do this in hot humid
weather; it will decompose, not sour.) Remove any
mold as it appears. Flavor develops in 1 to 2 weeks.
Remove the bread, mold, and cheesecloth. Taste. It
should be sourish but mild, not brackish. Pour into
clean dry jars and cover, keeping it refrigerate until
ready to use. It will keep well in the refrigerator.
