Add 2 tablespoons to the beetroot starter. There is no chance of it getting moldy, it will be very red and clear

Homemade beetroot sourdough is a reliable base for Christmas Eve borscht – it has an intense color, pure aroma and natural sournesswhich most ready-made products do not provide. Its preparation is simple, and success depends mainly on purity and a few small rules that ensure stable fermentation. The most important thing is create conditions in which lactic acid bacteria work peacefully, producing a clear and lasting leaven.

Ingredients:

• 1 kg of red beets, preferably medium-sized,
• 4-5 cloves of garlic,
• 1 small onion,
• 1.5 tablespoons of non-iodized salt,
• bay leaf,
• a few grains of black pepper and allspice,
• 1 liter of lukewarm water, preferably filtered or spring water,
• 2 tablespoons of pickled cucumber or cabbage juice – optional, speeds up the start of fermentation,
• 2 tablespoons of oil, which will protect the finished leaven during storage.

How to prepare sourdough step by step:

1. Wash the beets thoroughly, scrub them with a brush, and then peel them. Cutting depends on your convenience: slices, sticks, and even larger cubes will work just as well. The most important thing is that the pieces are of similar size – then they convey color and aroma evenly.
2. Cut the onion into slices, cut the garlic in half. Although some people give up onions, it is worth reaching for them. It gently increases the aroma and supports the fermentation process.
3. Arrange the beets in layers in a sterilized jar, interspersing them with garlic, onion and spices.
4. Dissolve the salt in lukewarm water and pour it into the jar so that the vegetables are completely covered. If you are using pickled cucumber juice, add it at this time.
5. Close the jar, but do not tighten it. The leaven must breatheand closing too tightly may cause excessive pressure and unnecessary problems.
6. Set the jar aside for 4-7 days in a warm placee. Every day it is worth looking inside and collecting the foam that sometimes appears on the surface. It is not dangerous – it indicates active fermentation. Collect it with a clean, sterilized spoon.
7. When the leaven acquires an intense color and distinct aroma, strain it through a thick strainer or cheesecloth and pour it into a sterilized bottle or jar.

This is the trick that will keep the leaven fresh for a very long time: pour 2 tablespoons of oil on the surface, creating a thin protective layer. This way you limit the access of air and therefore the risk of mold.

Many people are discouraged from making home-made sourdough because of mold, although this is the most common small things are to blame: poor hygiene, too low temperature, vegetables floating on the surface or too slow start of fermentation. To avoid problems, follow the steps below.

1. Washing and peeling beets – soil residues quickly lead to spoilage.
2. Scalded dishes – a clean jar and accessories are the basis for successful pickling.
3. Full immersion of the beets – everything must be under brine, otherwise the risk of mold increases.
4. Constant, warm temperature – preferably 20-24°C, then the bacteria work evenly.
5. A short daily check – collecting the foam and checking if nothing floats to the top.
6. Natural starter – a bit of pickled cucumber juice speeds up fermentation.
7. A layer of oil at the end – cuts off air and allows the leaven to stand for weeks without the risk of mold.

Thanks to these rules the leaven remains clear, stable and safe to use.

Freshly prepared beet leaven is full of aroma and live bacterial cultures. When properly protected, it can last for a really long time – not only until Christmas, but often even two or three months. However, the storage time depends on several conditions.

• Storage temperature – the best place is the refrigerator. Sourdough likes stable conditions and cold – this slows down fermentation and keeps the taste fresh.
• No air access – oil, which creates natural insulation, allows you to enjoy the leaven much longer. Without this layer, the leaven will usually be stored for 2-3 weeks. With oil – even several months.
• Clean vessel – small remains, a bit of foam or splashes on the edges of the jar may shorten its durability. Therefore, it is worth straining the leaven into a perfectly clean bottle and washing the jars immediately after pickling.
• Lack of intense light – keeping the leaven on display is not good for either color or taste. A refrigerator or a dark cabinet are the best choices.

Well prepared leaven, with a thin layer of oil poured on topretains its full properties for up to three months. That’s why many people set it up in the fall, knowing that it will last until Christmas.

Source: Terazgotuje.pl