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Drink

Beet Juice for Soups

A fermented beet juice made by soaking peeled beets in cold water and allowing it to ferment for 8–10 days.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beet Juice for Soups

Ingredients

Directions

Prepare

  1. Peel and quarter enough red beets to fill a small barrel.

  2. Cover the beets with cold water in the barrel.

  3. Place a linen cloth over the top and cover the barrel.

Ferment

  1. Store the barrel in a mild temperature to allow fermentation.

  2. After 8–10 days, drain off the liquid for use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Red beets
Provide the sugars and pigment that ferment into the juice and give it its colour.
Cold water
Covers the beets so they are submerged in the liquid while they ferment.

The step that matters

Store the barrel at a mild temperature. Fermentation depends on temperature. A mild, steady temperature lets the beneficial bacteria work gradually, while heat can spoil the beets before the juice develops.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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