Preparation of sour beets doesn’t differ too much from preparing sauerkraut. At first I washed 11 beets and left the skin (they were bought at bio-farm Leisenhof Gärtnerei). I chopped them in to small cubes and placed in the plastic bucket.
I’m not fermenting yet but sprouting 1 kilo of whole wheat. For that I’ve soaked the grain for about 24 hours in the water. I’ve closed the top of the bucket with a cheesecloth secured with a rubber band. It
In the morning I’ve chopped finely (without hearts) 3 cabbages. Each part of the cabbage I’ve placed, layer after layer, in a big plastic bucket, sprinkling each of those with salt and mixing both ingredients with a spoon. For about