Ukrainian
Fermented Beets
A traditional fermented beet preparation for borscht and salads.
Time20 min
Servings10
Calories69 kcal
LevelEasy
Ingredients
- beet1000 g
- water1000 ml
- salt25 g
- garlic3 cloves
- bay leaf2 pcs
- peppercorns6 pcs
Instructions
1
Wash, peel, and cut the beets into slices or batons.
2
Place them in a clean jar with garlic, bay leaf, and peppercorns.
3
Dissolve salt in cold boiled water.
4
Pour the brine over the beets so they are fully covered.
5
Cover with cheesecloth and leave at room temperature for 5–7 days.
6
When pleasantly sour, transfer to the refrigerator.
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