How to make sour beets

Pickling is one of the oldest ways of preserving fruit and vegetables, at which there is significant destruction of vitamins. Our ancestors booze almost everything from cucumbers to watermelons and, and these blanks has played a significant role in the formation of Russian national cuisine. In particular borscht in Russia was made to fill pickled beets, about which few people today even remember.

You will need

• • beets;
  • salt;
  • water.

Instruction

1. To start pickling beets is best in late fall because the roots late varieties contains enough sugar, allowing to form when fermented a sufficient amount of lactic acid needed for preservation of the product.
2. Select healthy roots without rot or damage will free them, if necessary, from tops and roots, wash well with cold water.
3. If do you take a lot of beet in a bucket or barrel, you can leave the roots intact, and especially large of them cut in half. For pickling in a jar , the beets will have cut into small pieces, pre-clearing it from the skin.
4. Tightly place the beets in a jar or bucket, trying to leave as little space as possible between the individual pieces. Prepare the brine at the rate of 0.5 kg of salt per 10 liters of water. Pour the pickle root vegetables. The liquid should cover them by 3-5 centimeters. Push the contents of oppression and leave in a warm room for 10 days.
5. Periodically check the bowl with the beets, if necessary remove the resulting foam, drain the excess of the resulting brine. Sequacious beets put in a cold place, but do not forget there to look after her. The process of cold fermentation will slow, but not stop, so a couple times a month you will have to repeat the treatment with the removal of the foam and, possibly, washing the resulting oppression from mucus.