How to make
Wash and peel the beetroot, cut them into large pieces, put them in a three-liter jar, by filling 1/3 of the jar. Then add the whey from the yogurt, the water and the salt. Add the thin strips of ginger (grated with a peeler) and the garlic cloves, which have been peeled and split across the top with a knife.
Leave a little space between the top of the liquid and the neck of the jar (about 2 fingers) and shake or stir with a wooden spoon to dissolve the salt.
Keep the jar at room temperature and open the lid every day to release the gases that form during fermentation. Instead of a lid, you can put a cheesecloth secured with an elastic band over the neck of the jar.
Every day the jar should be shaken or the contents stirred with a wooden spoon.
The pickle fermentation process lasts from seven days to two weeks depending on the temperature in the room.
If you decide, you can add extra salt.
The appearance of fizzy bubbles is a sign, that the beets are ready and then you can transfer them into smaller jars, by pouring over them with their strained juice. Close with screw on lids and store them in the refrigerator (no sterilization required).
Beets have a sour taste, which is reminiscent of sauerkraut or pickles, but with a denser texture than them.
Beets can be used on their own as a salad or can be added to other dishes (soups, borscht, guvec, etc.).
The spicy pickled beetroot is ready.
