Lacto-fermented beetroot

Ingredients:

Vegetables (carrot, beetroot, garlic, cauliflower, broccoli, etc.)
Salt
Water

Kitchen tools

Kitchen grater for vegetables
Big bowl
Glass hermetic container of approx. 75 cl

Instructions:

1 -. Cut beetroot into small cubes with a knife.

2 -. Pour a teaspoon of salt and mix the vegetables with salt.

3 -. Press with fingers to properly compress the vegetables and squeeze out the air inside.

4 -. Add water in sufficient quantity to cover the vegetables and some more.

5.- Leave to ferment better in a cellar, otherwise cover with a cloth to let in in darkness. The time can vary greatly depending on the temperature. In winter, temperatures of 10 to 15 º C must wait 2 weeks. About 20ºC it must be kept for 1 week. It should remain crisp and pleasant to taste.

Tip: You can use latex mitts to avoid red hands.