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Add a photoServings: 10
Ingredients
- 3 lb Beets
- 3 Tbsp. Coarse Rock Salt, Kosher Not Table Due To Additives In It.
- 1 slc Sourdough Bread
- 2 quart ,Water, Up To 3 Maybe Needed
- 1 x ,Square Cheesecloth And String
- 1 gal ,Glass Jar Or possibly Stone Crock
- 4 quart ,Jars, Or possibly
- 8 pt ,Jars
Directions
- Scrub beets, pare and cut into quarters. Place in a clean jar or possibly crock and sprinkle with the salt. Boil the water and pour into the jar. Cook, add in the bread to aid in the fermentation, cover with the cheesecloth and tie with the string. Set in a cold place to ferment for about 1 week. (Don't do this in warm 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 chill till ready to use. It will keep well in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 10 servings | |
| Calories 58 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 121mg | 5% |
| Potassium 305mg | 9% |
| Total Carbs 12.37g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.38g | 4% |
| Protein 2.23g | 4% |
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