Beetroot sourdough

Put on gloves if you don't want red hands that take days to wash off.

Wash and peel the beets.

If they're from your garden, don't peel them! Just wash them thoroughly from the soil.

Lemon, if not from your tree, must be cleaned.

Boil water.

Put lemon in a bowl, pour hot water over it and add a teaspoon of baking soda.

Wait 15 minutes.

Take out lemon and wash under running water.

Cut into 2 parts.

Boil 1 liter of water - preferably spring water from a trusted source. NEVER use water from a plastic bottle or the starter will spoil!

Dissolve salt and sugar in this water.

Cut the beets and ginger into pieces.

One beetroot is about 2-4 pieces.

In a large 3-5 liter glass container intended for pickled products (the cap is rubber with a small hole in the middle so that gases can escape; if you don't have a special cap, put gauze on the jar at the very end and gently screw it on or just put the cap on so that gases can continue to escape), first put a few beets on top to cover the bottom of the jar.

Add all the herbs, lemon and ginger.

Arrange the beets until they fill the jar, but not right up to the cap.

Finally, add 1 liter of water - water with salt and sugar.

Pour the rest with regular spring water (if you use tap water, it's best if it's boiled and cooled).

Remember, the water must cover all the beets so that mold doesn't appear.

Now let the whole thing stand for 6-10 days depending on the intensity of flavor we want to achieve.

I wish you a successful sourdough :)