Preparation homemade pickles in theory it is not a difficult task. However, you must follow a few rules so that they turn out delicious and do not spoil. One of the most common problems when making beet leaven is mold. Check, what to do to prevent beet leaven from molding.
Beetroot sourdough it is produced in the fermentation process with the participation of lactic acid bacteria, which is why it is classified as natural probiotics. It supports the intestinal microflora and, as a result, helps maintain the body’s immunity. Drinking beetroot sourdough regularly will help protect your body against infections.
What’s more, such leaven is a real injection of vitamins and minerals:
- vitamin Ahelps take care of beautiful skin, eye health, and has antioxidant properties,
- B vitaminsthat support the circulatory system, nervous system and many metabolic processes;
- vitamin Ccares for immunity, has antioxidant properties, supports proper absorption of iron,
- vitamin Ea natural antioxidant, improves the condition of skin, hair and nails,
- vitamin Kinfluences proper blood clotting and also supports the skeletal system,
- ironprevents anemia,
- magnesiumsupports the functioning of the brain, heart and muscles,
- potassiumregulates blood pressure and water and electrolyte balance.
Beetroot sourdough is also a source of valuable antioxidantswhich fight the harmful effects of free radicals, have anti-aging and anti-cancer properties.
The leaven molds under the influence of air entering the vesselwhich activates microorganisms such as fungi. This is why make sure to close the bottle or jar with the leaven tightly. Also refrain from opening the jars during fermentation to avoid unnecessary oxygen introduction. After pouring the leaven into bottles, keep them in the refrigerator and make sure they do not stand unscrewed.
To prepare the leaven, you need to choose the right beets, hard and firm ones are best. It is also worth checking whether there are no traces of mold on them. Unfortunately, these must be rejected immediately. Moreover, before you start preparing the leavenit is worth ensuring that the dishes and caps are properly cleaned, they should be thoroughly washed and scalded.
It turns out that to stop mold growth, you only need to use one simple and unusual trick. It is recommended to melt the butter (25 g in a bottle, 50 g in a large jar), and then, while it is still hot, pour it onto the surface of the leaven. The layer of fat will act as a natural barrier against air access. This recipe is best for preparing leaven for borscht. You can use it when you want to prepare it in advance, for example before Christmas Eve. Before pouring it into the soup, simply remove it (it will harden under the influence of low temperature in the refrigerator).
In case leaven to drinka butter barrier may not be the best solution, because you should use such leaven more often. It will work here limiting air access, following hygiene rules when preparing sourdough, and storing the sourdough in the refrigerator. It is also worth mentioning the storage time – it is best to drink home-made sourdough as soon as possible after preparation. It is usually recommended to consume it within a month. Piotr Ogiński, known on the Internet as “I love cooking”, suggests using jars with plastic lids with a seal. You can also use regular metal caps, but it is worth covering the jar with a piece of foil first, so that the cap will not rust. The cook also recommends adding some water from home-made pickled cucumbers to the leaven. However, he advises against adding a layer of bread, because it is difficult to find real sourdough bread these days, and various improvers are added to baked goods that can spoil the sourdough.
To prepare this recipe you will need:
- 1 kg of beets,
- 5 cloves of garlic,
- 8 grains of allspice,
- 3 bay leaves,
- still water from a bottle,
- non-iodized rock salt (1 tablespoon per liter of water),
- optional: 1-2 tablespoons of water from home-made pickled cucumbers.
Preparation:
- Wash the beets, peel them and cut them into smaller pieces/half slices. Peel the garlic.
- Put the peeled garlic, allspice and bay leaves into a clean and sterilized jar. Add chopped beets on top.
- Pour brine over everything so that it covers all the ingredients. Remember the proportions: one tablespoon of non-iodized rock salt per liter of still water from a bottle. It’s best to use slightly heated water.
- Optionally, you can add 1-2 tablespoons of home-made cucumber leaven.
- Tip: use a weight, e.g. a piece of large beetroot, which will keep the ingredients under the brine and prevent them from flowing out and molding.
- Close the jar with the leaven tightly and set aside in a warm place for 10 days.
- After this time, unscrew the jar and strain the leaven through a sieve. Be careful as the leaven will bubble and may spill, so it’s best to do it over the sink.
- Pour the leaven into clean and sterilized bottles. Store in the refrigerator.
How much to drink beetroot sourdough per day? It’s best to start with smaller portions, 50 ml is enough. If you do not experience any unwanted ailments, e.g. stomach problems, over time you can drink a glass a day, approximately 200 ml. Beetroot sourdough will perfectly support immunity and intestinal function, and will also be a decent portion of vitamins and minerals.
Sources: Terazgotuje.pl, facebook.com/kochamgotowac
