Beet Zakwas

ingredients

• 1-1.1 lb (500 g) beetroots, red
• 3 garlic cloves
• 2-3 bay leaves
• 3 black peppercorns
• 3 all-spice berries
• 2 cups (500 ml) water, spring water or boiled, then cooled
• 1 tsp common salt (non-iodized!), optional

method

Sterilise both the jar and the lid. Use a dishwasher (on the highest setting), or alternatively - wash them in warm, soapy water, then rinse thoroughly with boiling water.

Give the beets a scrub. If you’re using conventionally grown beetroots, it’s best to peel them.

Slice the beets into chunks or rounds - the exact size and shape doesn’t matter. Place the pieces tightly in a jar, squeezing garlic cloves and all the spices between the beets.

Finally, pour the water in, enough to cover the beets fully. If you’re using salt, add a teaspoon of it, close the jar and shake it a few times.

notes

You’ll need a 1.2 qt / 1.2 litre glass jar (or larger) for this recipe.