Raw Fermented Beets

Recipe View 5 mins Divide the beet chunks evenly between two sterilized 1-quart glass jars with lids. Add 2 cloves of garlic, 3 peppercorns, and 1 bay leaf to each jar. (5 minutes)

Recipe View 2 mins In a separate bowl, whisk together the cooled water and salt until the salt is completely dissolved, creating a brine. (2 minutes)

Recipe View 5 mins Pour the brine into the jars, ensuring that the beets are completely submerged. Leave about 1 inch of headspace at the top of each jar. You may need to use a fermentation weight to keep the beets submerged. (5 minutes)

Recipe View 240 hrs Screw on the lids loosely. This allows gases to escape during fermentation. Place the jars in a cool, dark place (ideally around 65-75°F or 18-24°C) for 7-10 days, or until you see bubbles forming and the brine becomes cloudy. (7-10 days)

Recipe View 72 hrs After the initial fermentation period, transfer the jars to a cooler place (around 50°F or 10°C) for another 2-3 days to slow down the fermentation process and allow the flavors to mellow. (2-3 days)

Recipe View 0 mins Finally, transfer the jars to the refrigerator to stop the fermentation process completely. The fermented beets will continue to develop flavor in the refrigerator and can be stored for up to 3 months.