Gynyplips (sauerkraut beets)

1 serving


The best beet varieties for fermentation are "Egyptian, " "Bordeaux" and others, with dark-colored flesh, without white rings and veins. First, the beets are washed, then boiled. Boiled beetroot is cooled, peeled, each cut into 4 wedges, small root vegetables, with diameter up to 3-5 cm, completely lowered into the prepared solution with pepper. After 2-3 days, beets are ready for consumption. It is leavened in glass cylinders, enameled utensils or barrels.