fermented beets

Follow this simple tutorial to learn how to make fermented “pickled” beets. Fermentation is an excellent way to preserve vegetables when needed, or to simply create a super-healthy, probiotic-rich snack. The finished fermented beets are delicious, crisp, tangy, and add a beautiful pop of color to any meal!

Simple Fermented "Pickled" Beets with Garlic & Dill

beets

tbsp

filtered water (per quart jar)

dill

garlic,

chili peppers

Wash and peel the beets. Cut away the tough portion near the stem.

Cut beets into desired size and shape (bite size chunks, sticks, slices, etc.) Thinner pieces make for more tender (but still crisp!) finished fermented beets. Large chunks may remain more tough.

In a clean jar or ferment vessel, place a few sprigs of washed fresh dill and a clove of garlic in the bottom of the container. Add optional pinch of peppercorns or chili flakes.

Next, pack the chopped beets into the container until halfway full - minimizing empty air space as you go.

Add another small handful of dill and clove of garlic.

Continue adding the chopped beets until the container is full.

On the stovetop on low heat, combine the called-for salt and filtered water to create a salt water brine. Heat only until salt dissolves. Do not add hot brine to the beets! Allow to cool to room temperature/lukewarm as needed.

Pour the brine into the ferment vessel or jar until the beets are fully submerged. Carefully tap and wiggle the jar side to side to release any trapped air pockets.

Next put a Kraut Source lid, or other fermentation weight and air lock lid on top of the jar.

Allow the beets to sit at room temperature to ferment for Fahrenheit for 7 to 14 days. The ideal fermentation temperature is between 70 and 75 degrees.

If you are using a Kraut Source lid, watch the air-lock water 'moat' in the lid to ensure it doesn&#x27;t dry up. Refill with water if needed. Also, carefully remove the top cap of the lid and press the spring down to remove more air halfway through fermentation. Keep the container on a plate to catch overflowing brine.

When the time is up, remove air lock lid and weights, cover the container with a standard lid, and store the finished fermented vegetables in the refrigerator.

Use within several months, or possibly up to a year! As long as they aren&#x27;t moldy or obviously putrid, they&#x27;re still good!

Beet Kvass is a Russian lacto-fermented probiotic drink made with beets, which people drink for their health. Full of nutrients and vitamins, and a great detox elixir! Check out the original Eastern European recipe.

Sweet Beet Kvass

sugar

water

Chopped crust from a Rye bread loaf

Place the peeled and chopped beets into a large glass bottle.

Add sugar and spring water and mix until dissolved.

Add the rye bread crust into the mix.(optional)

Cover with a loose lid or with a cheesecloth and place in a cool dark area from 3-7 days. If you are putting a tight lid on, you need to burp it daily. Taste daily.

When it is ready, skim off the top any foam and carefully strain the Kvass through a cheesecloth and keep refrigerated.

You can use these beets for another round or two of fermentation. Just add sugar again and water with 1/4 cup of Kvass and repeat.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1613574015/nyqkkrekq1uyoqj20fdk.mp4

Beet Kvass is a Russian fermented probiotic drink made with beets, which people drink for their health. Full of nutrients and vitamins, and a great detox elixir! Check out the original Eastern European recipe.

Beet Kvass

Fermented beets are a crunchy and delicious snack, a colorful and nutritious side dish, and a bright and easy topping for a variety of dishes.

Fermented Beets

beets beets are best)

water (filtered)

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

Pour the salt water into a clean quart jar.

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

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.

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.

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

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.

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

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

First time I made this, worked just fine and beets were delicious, I decided to try it again with some modificatios, and the water got slimy and of course I waisted all my beets.
The things I did different were as follows: Instead of cutting beets in cubes, I did slices, and put the cabbage leaf as suggested on the recipe, the rest was done as directed. What could have gone wrong to get the result I got, very sad at this point since I love beets.

Can’t wait to try this!  
When using a standard mason jar lid - by “loosely placed” do you mean to just rest the lid atop the jar, or can I slightly seal the lid to protect against potentially being knocked into? (Small counter space issues 😅)

Can I potentially just buy it from you as it seems really good?

These naturally fermented beet slices are infused with cumin and basil, a tangy pickle with a bit of earthiness. Easy to make and probiotic rich.

Tangy Fermented Beets with Cumin

(3.5 grams) cumin seeds

(18 grams) kosher salt

filtered water ((not tap water))

basil leaves (optional)

Slices the beets into 1/8 to 1/4 inch slices.

Put the cumin seeds in the bottom of two pint jars and stack the beets on top.

Mix the salt into the water until dissolved, then pour brine into jars until beets are just covered. (If you need to add a little more filtered water, that is okay.)

Submerge your veggies with a vessel, like another jar that fits inside or a weight so that beet slices are fully submerged.

Place jars on small plate and allow to ferment at room temperature (65-78 degrees F). Ferment the beets for 5 days away from direct sunlight. On day 5, taste the beets. If you want them to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days. If you’re happy with the taste, remove the weight, and fermentation lid.

Pack some basil into each jar if you&#39;d like. Put lid on and refrigerate. If you do the basil remove it after after two days (or it will spoil). Enjoy! These will last up to 3 months in the refrigerator.

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Top 4 fermented beets recipes from across the web

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The most viewed fermented beets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine