Beetroot sourdough contains a lot of vitamins and minerals and can be successfully included in your daily diet. It contains, among others: B vitamins, vitamin C, vitamin A, vitamin E, vitamin K, folic acid, calcium, iron, magnesium and potassium.
Fermentation is a natural process that takes place thanks to lactic acid bacteria, and they prefer an anaerobic environment. After air enters the jar or stoneware vessel, other microorganisms, including yeast and molds, enter the leaven. Therefore, even after a few days, you can see green spots on the surface of the leaven. There may be several reasons for this, including a leaky closure, opening the leaven too often (which is why smaller vessels are a better option) and exposing it to long contact with air.
In addition, all spices and beetroot pieces must be under the liquid. Let’s also remember that Storing sourdough in the fridge will not protect it against mold, if it comes into contact with air. Fortunately, there are a few tricks that will make this product last much longer.
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One of the most famous tricks is the use of gauze. All spices and beets should be put into it and placed in a pot, this way they will not float to the surface (above the brine), which will significantly reduce the chance of the leaven getting moldy, however, this method allows you to store the leaven for about 3-4 weeks. Another way is butterwhich will cut off access to oxygen – it should be poured over the surface of the leaven with a thin layer, this layer of fat, after cooling, cuts off access to oxygen. Thanks to this, the leaven can be kept for up to several months.
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It is worth using organic beets for this recipe. To prepare the leaven you need:
- 2 liters of water,
- 2 tablespoons of salt,
- 1 kg of beets,
- 5 cloves of garlic,
- 4 bay leaves,
- 8 black peppercorns,
- 8 grains of allspice,
- 50 g of butter (25 g for two liter bottles).
First, prepare the brine – mix water with salt until it dissolves. Next, peel and cut the beets into smaller pieces. To be sure, you can bind all spices and beets in gauze and put them in a stoneware vessel or jar, then pour brine over them and close them. Store in a cool and dark place. After a week, remove the gauze and pour the leaven into bottles. Only then will we need butter – melted butter should be poured onto the leaven, after it hardens we will cut off access to oxygen. The bottle should be closed and stored in the refrigerator.
