Fermented Beets

Scrub the beets thoroughly under running water, peel them thinly, and trim off the tails.

Cut the beets into slices or sticks about 1–1.5 cm thick — the smaller the pieces, the faster fermentation will proceed.

Pack the beets into a clean, dry 1.5–2 L jar along with the garlic, bay leaf, and peppercorns, filling the jar about 3/4 full and leaving room for foam.

Dissolve the salt in cold boiled or well-settled water — this will be your fermentation brine.

Pour the brine over the beets so the liquid fully covers them with a 3–5 cm margin; if needed, weigh the beets down lightly so the pieces don't float to the surface.

Cover the jar with several layers of cheesecloth instead of a tight lid — fermentation needs air — and set it in a warm, dark spot at 18–22°C.

Ferment for 7–10 days, skimming off any foam from the surface daily and topping up with a little water if needed so the beets stay fully submerged in brine.

Check for readiness by the tangy, salty flavor, the characteristic fermented aroma, and a slight fizz in the brine.

Once ready, transfer the fermented beets along with the brine to the refrigerator — they'll keep for 2–3 months and are great for borsch, vinegret, or as a stand-alone appetizer.