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Recipe Ingredients:
12 pounds
beets
Water
Wash and scrape beets and
cut into large pieces. Place
in a 12-qt earthenware
crock. Cover with cold water
almost to the top.
Place a cover over the
crock, allowing a small
opening. Then cover with a
clean cloth to keep out
dust.
Let stand in a warm spot
about 1 week to ferment. A
white foam forms on top
which is removed, and the
beet mixture is stirred
thoroughly. In about 3-1/2
weeks the mixture will be
ready to use as russel.
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