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Ingredients
- 3 pounds beets
- 3 tablespoons rock salt course
- 1 slice sourdough bread
- 2 quarts water up to 3 maybe needed
Method
- 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.
