No. 3975 — Soaked or Fermented Beetroot
English historical translation of Molokhovets recipe No. 3975 from the 1901 Russian cookbook, retaining original methods and measures.
The author advises beginning beet fermentation during the last quarter of the moon, believing it produces softer beets.
Scrape the roots with a knife, wash thoroughly, fill a large tub and cover with river water or, failing that, well water.
Until Christmas, refill the tub with water equal to the quantity of brine used. After Christmas, do not add water, because the author says most of the beet flavour has already been extracted.
The beet brine is used for sauces and soups. To maintain a fresh supply, reserve half the autumn harvest and ferment new batches about every three weeks.
When using diluted older beet brine, the author recommends first boiling one or two fresh beets in it to improve flavour.