Rye with fermented beetroot

20 min · 2 servings · 290 kcal

Astrid Kvist · @astrid_kvist

The beetroot ferments for four days on the counter. After that this takes four minutes. Start on a Monday, eat on Friday.

Ingredients

• rye bread4 pc
• beetroot400 g
• sea salt8 g
• caraway seed1 tsp
• sour cream100 g
• dill15 g

Instructions

1. Peel and slice the beetroot thin.
2. Weigh it. Add salt at 2 percent of that weight. Add the caraway.
3. Pack into a jar. Press down until the brine covers.
4. Leave 4 days at room temperature. Open the jar daily.
5. Refrigerate once it smells sour and clean.
6. Spread sour cream on the rye. Lay the beetroot over. Scatter dill.

Per serving