BEETROOT SOURDOUGH

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BEETROOT SOURDOUGH

Ingredients:

> 1 kg of beets, peeled and cut into small pieces
> 2 grains of black pepper
> 1 bay leaf
> 3 cloves of garlic, peeled
> 3 glasses of mineral water or cold boiled water
> 1 tsp salt

1 | Place all ingredients in a large jar.

2 | Mix the salt with the water and pour over all the ingredients covering them completely. Close the jar.

3 | Let stand in room temperature for a few days (3-4).

4 | Once the fermentation process starts and you will see foam on the top, you can start using it. If you want to use it right away, collect the foam from the surface, and pour the rest through a dense sieve into a clean jar. Use what you need and the rest you can store in the fridge.

5 | After 2-3 weeks you can also eat the beetroots in a salad or ad them to your borscht.