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Wash the beets, peel them thinly, and cut them into thick slices so that the water does not flow to the surface after pouring them.
Place the beets tightly in a stone, glass, or ceramic vessel.
The dish should be scalded beforehand, pour boiling water over it to make sure it is clean
Choose a vessel that does not react with the acid. I chose 2 liter jars
Turn the garlic and the paws cross the length.
Garlic, allspice, pepper, and bay leaves are pressed between the beets.
Add salt and a tablespoon of acid to the boiled water and mix everything.
The original recipe is to cover it with a clean cloth or gauze and hold a rubber band on the dish, but I twist the lid gently so that the sourdough can breathe (remember, please remember if you decide to make a decision so that the lid is not tightly screwed on, because air must come to the sourdough extract bubbles from the fermentation process.
Leave the prepared beets in a warm place for 5-7 days. The sourdough is good if it has a beautiful dark color
As soon as the leaven is ready, we pour it into jars or bottles and we can store it in the refrigerator for up to a few weeks.