Recipe For Beetroot Sourdough


– 2.2 lbs of beets, – 0.5 gallons of boiled water, – 1 teaspoon of salt, – 5 cloves of garlic,

– 4 bay leaves, – 4 grains of allspice, – 5 grains of black pepper.

Method of preparation:

1. Bring water with salt to a boil and then set it aside to cool down.

2. Sterilize and dry your jars thoroughly.

3. Scrub the beets well and cut them into thin slices. I do this with gloves on to prevent staining my hands.

4. In the jar, alternate layers of beet slices, garlic, allspice, bay leaf, and pepper.

5. Pour cooled brine into the jar to cover all the beets. Otherwise, they can get moldy and the fermentation will be suited only for disposal.

6. Screw the jar tightly and place it on a shelf where it can maintain room temperature.

7. Check the jar daily. In the early days, remove any foam that appears with a clean, sterilized spoon, stir the ferment, and screw it back tightly.

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