Fermented beets are a delicious way to preserve your harvest while packing in gut-healthy probiotics. This raw preservation method enhances flavor and adds beneficial bacteria to your diet, making it a win for your palate and your digestion.
Beets are naturally rich in sugars, which make them ideal candidates for fermentation. When combined with salt, these sugars feed the lactobacillus bacteria that naturally occur on the surface of vegetables, transforming beets into a tangy, living food that’s perfect in salads, sandwiches, or as a side.
Serves:
350 ml jar, 11.2 ounce jar
Time to Prepare:
20 min
Time to cook or cure:
None (3-7 days fermentation time)
Skill
Grating, jar sterilization, fermentation basics
Serves:
350 ml jar, 11.8 ounce jar
Time to Prepare:
20 min
Time to cook or cure:
None (3-7 days fermentation time)
Skills:
Grating, jar sterilization, fermentation basics
1. Peel and grate the beets using a coarse grater.
2. Place grated beets into a bowl and weigh them.
3. Calculate 2% of the beet weight in salt (e.g., 500g beets = 10g salt).
4. Mix salt into the grated beets thoroughly and let sit for 10 minutes.
5. Pack the beets tightly into a clean jar using a funnel. Press down firmly.
6. Add filtered water if needed to ensure beets are submerged.
7. Insert a fermentation weight or submerser to keep beets below liquid.
8. Seal the jar loosely or use a lid with an airlock.
9. Store in a cool, dark place. Open (burp) the jar twice daily if not using airlock.
10. Fermentation is usually ready in 5 days. Refrigerate once sour and tangy to your taste.
– Store fermented beets in the fridge once fermentation is complete.
– They keep well for 2–3 months as long as submerged and mold-free.
– Use a clean utensil each time to avoid contamination.
– If a white film (kahm yeast) appears, it’s harmless—remove it gently and keep going.
A: Yes! They’re rich in probiotics that help support your gut health, digestion, and immune system.
A: They have a tangy, slightly sour flavor from the lactic acid produced during fermentation. The longer they ferment, the more pronounced the sourness becomes.
A: You can, but you’ll need to press them down daily to keep them submerged and avoid spoilage.
A: If they smell rotten, feel slimy, or develop fuzzy mold (green/blue/black), discard them. A white film is usually just harmless yeast.
A: They’re great in salads, grain bowls, sandwiches, or served alongside fatty meats as a tangy contrast.
A: Yes—use it as a salad dressing base, in soups, or even to kickstart another fermentation batch.
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