Beetroot sourdough is a product of lactic fermentation. Thanks to it, the risk of it breaking down is very small. All we need to do is ensure that this process is carried out properly and the leaven will be delicious, healthy and will not mold.
The lactic fermentation process makes it durable. During it lactic acid bacteria compete with other microorganismssuch as bacteria or fungi that cause mold. The leaven becomes acidic and its pH drops – such conditions prevent the development of undesirable microorganisms.
Most often, leaven spoils due to improper storage or preparation conditions. There are several most popular reasons. The first one is incorrect temperature. Fermentation is best carried out at 18-20 degrees Celsius. A higher temperature favors the development of mold, while a lower temperature may lead to too slow development of lactic acid bacteria.
The sourdough may not come out if you touch it We used dirty dishes or tools to prepare. Appropriate hygiene, e.g. washing your hands thoroughly or sterilizing the jar in which the leaven will be placed, is a must. In this way, we reduce the risk of the fluid being infected by microorganisms.
An important aspect that often affects the final effect is inadequate covering of the leaven. The jar cannot be closedbecause it needs access to air to ferment properly. On the other hand, air pollutants may get into it. For this reason, it is worth covering it with a cloth or gauze. We will protect it against microorganisms, while giving it space to “breathe”.
We start preparing the leaven by thoroughly washing, peeling and cutting the beets into slices or cubes. Place them in a sterilized jar along with the spices – garlic, bay leaves, allspice. Then we move on to preparing the brine. It is very important the right amount of salt. It is a preservative, so adding too little of it may lead to the sourdough spoiling. We should use 2-3 tablespoons of salt per liter of boiled water. Prepare the brine and then pour it over the beets.
Another important aspect is thoroughly cover the beets with the brine. Any bits that stick out above the liquid tend to spoil. For this reason, it is necessary to ensure that they are properly loaded and do not float to the surface. This can be done in several ways. One of them is placement all ingredients in a gauze bag, which can be easily obtained in any pharmacy. Just tie it with a string and immerse it in brine. Another way is to place a small clean plate or a bag filled with water on the beets. It will act as a weight, so the beets won’t float out.
Cover the prepared leaven with gauze or a cloth and set aside in a warm place. The fermentation process usually takes up to seven days. It is worth looking into the jar while cooking and removing any foam that may appear on the surface. Ready leaven should be used immediately or tightly closed and placed in the fridge. It is worth remembering that not only the liquid itself can be used, but also beetroot pieces. You can use them for soup or, perfect for dinner.
Ready beetroot leaven can be stored in the refrigerator even for several weeks. At low temperatures, fermentation will slow down and the liquid will still be tasty and healthy. However, it is worth remembering that it may become more and more acidic over time. This is both its advantage and disadvantage. If we prefer a milder taste of borscht, it is better to use it immediately.
Source: Terazgotuje.pl
