Fermented Beets

Making your own fermented pickles can sound intimidating, but in reality itís a very simple process. Undoubtedly, fermented beets are the most beautiful fermented veggies known, and their taste and health benefits are just as glorious as their look.

Fermented beets can be added to sandwiches and wraps, salads, soups, and generally any type of vegetable dishes. Of course, they are delicious on their own as an appetizer or side dish.

Fermented Beets

Yields one 1-Quart Jar
  • 1 lb Beets, boiled, cooled, peeled and cut into thin slices
  • 2 cups Water, filtered, non-chlorinated
  • 1 tablespoon Kosher Salt
  • 3 Bay Leaves
  • 5-6 Peppercorns
  • 2-3 cloves Garlic, sliced
  • 1 teaspoon Dill Seeds
  • 1 Red Chili or to taste
  1. Boil the water with the salt for 2-3 minutes. Let cool to room temperature. This is the basis for the brine and the temperature is very important!
  2. In a clean 1-quart jar arrange the beets, bay leaves, peppercorns, and garlic in layers, sprinkling with the dill seeds as you go. Make sure to leave about 1 1/2 inches of space from the top. Donít fill it more than that.
  3. Add the room-temperature brine leaving 1 inch of space at the top.
  4. Place the jar in a bowl to collect any overflowing juices. Leave uncovered or slightly covered with a paper towel so air can get in. Allow to ferment at room temperature for 3 days.
  5. Taste the beets. If their taste and acidity are right to you, put the lid on the jar and transfer to the fridge. If youíd like the flavor to develop further, allow to ferment longer, tasting daily, until the beets are to your taste.
  6. The fermented beets can be kept refrigerated for several months.

About Larisa Litvin

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