Melba's Jammin' > wrote:

> Shoot, I'd settle for anything that'll get me a ribbon.

Good, then you next wonderful project is decided upon - lacto-fermented
beets, akin to sour gherkins and made largely the same way. Here is a
recipe.

Select intensively-coloured beetroots and soak in water for 15-20
minutes, then rinse and peel. Cube the large one and leave the small
ones whole. Let them ferment in a glass of enameled container. To
avoid the beetroots getting dark, they have to be put into the brine
immediately after peeling. The brine should contain 300-400 g (10.5-14
oz) salt per 10 l (10.5 qt) water and cover the beetroots with 10-15 cm
(4-6 in) to spare. Put a round of wood on top and weigh with something
that will keep the beetroots under water. In the first days of
fermentation foam will be forming, which should always be skimmed. If
fermentation does not start spontaneously, it can be helped along by
adding a piece of bread (rye for preference) with still active sourdough
culture, or some raw whey. At room temperature, fermentation will end
in about 8-10 days, after which the beetroots should be refrigerated at
0-5°C (32-41°F). If mould forms on the surface (happens often), it
should be carefully removed with a clean spoon or cloth.

Bubba