fermented beetroot

I've got myself an incredible book for Christmas. It's called "kiszonki i fermantacje" which is in a very casual translation: all about fermented food. The author (amazing chef called Aleksander Baron). I didn't want to say anything before I try those recipes.. but now I am completely converted and love every single bit of fermented food! All of it takes time - but trust me - it's worth it and also .. it's so so healthy! Superfood - ticked! PS. Photo isn't great, I know.. But the colors are real! No photoshop there!

Ingredients:

-3 kg of beetroot

- 1 big garlic (whole bulb)

- 6 fresh bay leaves

- 1 tbsp of peppercorns

- 1 tbsp of allspice (whole

- 3 cloves

- 3 liters of water

How to make it:

Wash the beetroot and chop - I've chopped it into 1 cm slices, but cubes would be also good. Dry fry all your spices in a pan (except bay leaves). Cut garlic in half (there is no need to peel it). Place all the ingredients into a jar, add bay leaves and cover with water. Leave around 3 cm between water and a lid.

Minimum time of fermentation: 3 weeks

You can keep it even for 1-2 years (you won't)

Any questions or if you need an advice - just write to me :)

And.. enjoy!