Fermented Beets (Lacto-Fermented Beet Recipe)

A packed mason jar with sliced beets, garlic and brine.

5 from 3 votes

Fermented Beets (Lacto-Fermented Beet Recipe)

This recipe for Fermented Beets is a great way to start your fermentation journey. Whether you are a beginner or an expert fermenter, this recipe breaks down everything you need to know from equipment to fermenting safely. All you need are a few simple and fresh ingredients as well as time to make this lacto-fermented beetroot recipe.

Prep Time15

Ferment Time5

Total Time5 15

Course: condiment, Side Dish

Cuisine: german

Diet: Vegan, Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $5

Equipment

¾ Quart Jar – 24-ounce (~750ml) Mason Jars
Fermentation weight
Fermentation lid or airlock
Regular canning jar lids

Ingredients

2 cups Fresh un-chlorinated water - Filtered or spring water - 475ml
1 tbsp Kosher, pickling or sea salt - 17 grams
2-4 Garlic cloves
2-3 Beets - Peeled and cut into small chunks or slices

After Fermentation is Complete

1-2 tbsp White vinegar - Optional (to be used after fermentation is complete)

Instructions

Prepare the Brine. In a large measuring cup or jug, combine the fresh water with salt. Mix well to dissolve the salt.
Pack the jar. To your clean jar, add the garlic cloves and beet slices.
Add weight. Apply the fermentation weight (if using), making sure that it sits below the rim of the jar.
Pour brine. Carefully pour enough brine solution to cover the beets.
Add fermentation lid. Apply the fermentation lid to the top of the jar.
Ferment. Ferment the beets for at least 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. Add the optional vinegar, apply a regular lid and place the ferment in the fridge.

Notes

Refer to the post above for step-by-step recipe photos.

Ingredient notes:

Beets: You can ferment any type of beet in this recipe. Red beets are of course widely available, but you’ll find golden beets and even candy cane beets in grocery stores and farmer’s markets these days. Choose medium beets.
Salt: When fermenting, use kosher salt, pickling salt, or sea salt. Don’t use table salt as it has added iodine which can possibly hinder fermentation.
Garlic: Another classic ingredient. I love using garlic in ferments but the choice is up to you.
Vinegar (at end of ferment): This is completely optional. I like using neutral white distilled vinegar as it won’t affect the overall flavor but feel free to use another acid like white wine vinegar, apple cider vinegar, or even lemon juice or lime juice. Avoid using dark vinegar like balsamic or red wine. Adding vinegar is optional, but I recommend it as it helps balance out the flavor and will also help with preserving the pickles for longer in the fridge.

Important Tips:

If this is your first time fermenting, I highly recommend you read the short fermentation explanation in the blog post above as well as the safety note. I also recommend you read my Lacto Fermentation Primer blog post.

This recipe is best made with the freshest beets possible (organic produce is ideal for fermentation). Grow your own, or buy ones in bundles with the beet greens attached from the grocery store or market.

Choose medium-sized beets as they will be the least likely to be pithy or dry like large beets have a tendency to be.

Pay close attention to the salt-water ratio specified in the recipe. Fermentation is very much a science and you want to ensure you are fermenting as safely as possible.

Check out the equipment section to learn more about the glass weights and fermentation lids I recommend.

Nutrition