Coarse Rock Salt; Kosher Not Table Due To Additives In It.
1
sl
Sourdough Bread
2
qt
;Water, Up To 3 Maybe Needed
1
;Square Cheesecloth And String
1
ga
;Glass Jar Or Stone Crock
4
qt
;Jars, OR
8
pt
;Jars
INSTRUCTIONS
Scrub beets, pare and cut into quarters. Place in a clean jar or crock
and sprinkle with the salt. Boil the water and pour into the jar. Cook,
add the bread to aid in the fermentation, cover with the cheesecloth and
tie with the string. Set in a cool place to ferment for about 1 week. (Do
not do this in hot humid weather; it will decompose, not sour.) Remove
any mold as it appears. Flavor develops in 1 to 2 weeks. Remove the
bread, mold, and cheesecloth. Taste. It should be sourish but mild, not
brackish. Pour into clean dry jars and cover, keeping it refrigerate
until ready to use. It will keep well in the refrigerator.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eve.txt
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!