New answers tagged russian-cuisine
The recipe's goal is to use the natural bacteria in the beets and beet peels to cause the fermentation. The thing about using natural bacteria is that you never know what these are going to be, so it's a crapshoot what flavors you are going to get. Beets produced in one farm may have radically different bacteria in them, different varieties grown in the same ...
You are doing fermentation without a domesticated culture. It is normal that wild microbial cultures won't have any refined taste. But a high amount of both acetic acid and CO2 is expected for most prolonged fermentation processes. So, what exactly did you expect beside that, that you are saying it is not good?
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