Step 1

Stir two cups of filtered water in a saucepan with two tablespoons of salt, warming over low-medium heat just until dissolved.

Step 2

Pour the salt water into a clean quart jar.

Step 3

Add remaining 2 cups of water to the salt water mixture,.

Step 4

Slice beets into bite-sized cubes and add to your empty quart jar with desired seasonings (garlic, peppercorns, etc). Layer beets and seasonings to really disperse the flavors.

Step 5

Pour your salt brine over the beets until fully submerged. Leave 1-2 inches at the top of the jar. You can use a fermentation weight or improvise with a smaller, clean jar or even a large, folded cabbage leaf to keep the submerged beets in place.

Step 6

Extra brine can be reserved in your refrigerator until the next ferment.

Step 7

Cover with a fermentation lid, or even a loosely placed canning lid or tea towel. You want to protect your fermentation while allowing air to be released. If using a regular canning lid, open the jar once a day to release the gas.

Step 8

Leave the jar at room temperature for 2-10 days until your desired flavor and texture is achieved.

Step 9

Once your ferment is done, cover with a tight lid and move to the refrigerator.