Sour beets
Sour beets (also known as " sour beets ") are autumn beets that have been preserved by lactic acid fermentation , similar to sauerkraut and sour beans . They belong to the group of sour vegetables . Today they are only widespread in Alsace, in some regions of southern Germany, Austria, South Tyrol, Switzerland, Croatia and Slovenia.
Sour beets are one of the almost forgotten vegetable dishes. They are a not to be neglected alternative to sauerkraut and like this they strengthen the immune system. In addition, the fermentation process stimulates probiotic processes during fermentation, which have a positive effect on the intestinal flora. Like the starting product, the swede, which is mostly only used as fodder, sour beets still lead a shadowy existence.
Sour beets can be prepared like sauerkraut or combined with it. To make it, beets are chopped up and alternately layered in an earthenware pot with salt and pounded until they are covered with their own juice. Then the beets are covered with a clean cloth and weighted down with a board and a stone. After a few weeks (during which the board and stone should be thoroughly cleaned several times) the fermentation process is complete.
In some regions, sour beets, usually packaged in bags, are also available as commercial goods.
Sour beets are traditionally cooked with ingredients such as pork , onions and bacon , but they can also be used raw or cooked as a salad.