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Vegetables from Russia
Beetroot is cleaned, sliced and packed in a container with salt, where it ferments. Its high sucrose lets the bacteria make dextrans, which can give the product a slimy texture (FAO, citing Pedersen 1979).
A short entry: the sources we found record only what is said here about Russian salt-fermented beetroot itself. Its own sources do not record how it is made, so the steps and scenes below are those of Kvashenaya kapusta (Russian sauerkraut), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Russian salt-fermented beetroot.
| Beetroot, cleaned and sliced | [fao134] |
| Salt | [fao134] |
Total time across the steps of Kvashenaya kapusta (Russian sauerkraut): 5 days – 20 days
What changes: Cabbage heads are trimmed, cored and shredded
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Beetroot is cleaned, sliced and packed in a container with salt, where it ferments. Its high sucrose lets the bacteria make dextrans, which can give the product a slimy texture (FAO, citing Pedersen 1979).
The source singles out the beet's high sucrose, which lets the bacteria make dextrans and can make the ferment slimy.
Every number is labelled with how it is known. How this atlas is made
