Cracked wheat pickle is a lesser-known winter preserve made by fermenting beetroot and cracked wheat together in salted water for weeks. The wheat joins the fermentation and lends the sourness a faint grainy note.
Boil the cracked wheat in plenty of water for 20 minutes until softened, then drain and let it cool.
Stir the salt into the water until fully dissolved, keeping the brine lukewarm.
Layer the sliced beetroot, boiled cracked wheat and garlic cloves into a wide jar, then cover completely with the brine.
Close the jar lid loosely and leave it in a dark spot at room temperature to ferment for 10 days, until it turns sour and cloudy.
Loosen the jar lid slightly once a day during fermentation to release the gas; leaving it fully sealed risks the jar bursting.
Evimin mutfağı biraz serin olduğu için ekşimesi tarifte yazan 10 gün yerine 14 gün sürdü, ama sonuçta güzel bulanıklaştı ve tadı hoştu. Sabırla beklemeye değdi.
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