Pickled radish with beets
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This fermented dish greatly promotes appetite.
I recommend it to people with low acidity in the stomach, but in no case to those who suffer from high acidity or gastritis! Radish increases appetite, so it is better to eat this snack in small portions before meals or along with baked or boiled meat or chicken. You can serve pickled vegetables with a side dish, such as mashed potatoes.
The fermentation process takes about 2-3 days at room temperature, but the mass will emit an odor, so if it is possible to take the container out onto the balcony or into the corridor, it is better to use this. You can cover the container with gauze, but you cannot close it completely - there must be air access.
Ингредиенты
Radish - 1 pc.
Beetroot - 1 pc.
Salt - 1.5 tbsp. (without top)
Рецепт
1. Peel the vegetables and rinse in water. You can cut them into large slices, but then they will ferment longer. Grate the beets into a deep container using a large-mesh grater.
2. Grate the washed radish in the same way.
3. Gently mix both masses and add salt. The salt must be rock salt, not iodized and not fine, that is, not “Extra”! Stir the mixture again, but with slight pressure to release the juice.
4. Place mixture in a jar or food container. Pack tightly and leave at room temperature for 2-3 days.
5. Stir the mass each time with a wooden spatula or a long skewer to ensure even fermentation - whichever is more convenient for you. After the specified time, the snack will be ready.
6. Squeeze the pickled radish and beets from the brine and place in a deep container or bowl. If desired, drizzle with unflavored vegetable oil and serve.
7. Have a nice time!