Fermentation Ratio

Ingrediencie

pickling or canning salt

Postup

Beets should be fermented in a 2.5% brine using canning or pickling salt. To know how much salt that is you have to weigh your jar empty, then weigh it again when it is full. Take the full weight minus the empty weight to know the weight of the contents of the jar. Then multiply that weight (best in grams) times 0,025 to find the weight of the salt you need. Pour the water from the jar into a bowl and add that amount of salt, then pour the water back in the jar. Set it in a place between 70 and 75 degrees so the fermentation will start. When I see the little carbonation bubbles forming, that is the indication that the fermentation was successful. Then place the jar in the fridge or in a cool part of your basement to stop the fermentation and let the beets ripen. After 4 weeks or so, enjoy.