For 4 people
Step 1 of 5
5 garlic4 bay leaf10 black peppercorns18 g salt2,200 ml water
Peel the beetroot and cut into rounds. Pack into a clean jar with 5 garlic, bay leaves and peppercorns. Dissolve 18 g salt in the boiled, cooled water, pour it over the beetroot and weigh the pieces down so they stay submerged. Cover loosely and ferment at room temperature for 5 to 7 days. Strain and chill the liquid.