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Raw Fermented Beets with a Tangy Twist
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Raw Fermented Beets with a Tangy Twist

100100 min 8 servings Easy
Fermented foods have been cherished for centuries due to their unique flavours and health benefits. Raw fermented beets are a simple yet rewarding project, transforming ordinary beets into a tangy, probiotic-rich marvel. This recipe caters to anyone looking to add a zing to their meals with minimal effort. The fermentation process enhances the beet's natural sweetness while infusing it with a delightful tartness. This version is tailored for those who enjoy the crisp texture and vibrant colour of raw beets, providing a nutritious boost to any dish.

Instructions

1

Prepare the Beets

Peel and julienne the beets into thin strips, approximately 5 cm (2 inches) long.

Pro tip: Use a mandoline for uniform slices.

2

Make the Brine

In a large bowl, dissolve 2 tbsp of sea salt in 1 litre of non-chlorinated water.

Pro tip: Ensure the salt is fully dissolved before proceeding.

3

Pack the Beets

Place the julienned beets in a sterilized glass jar, leaving about 5 cm (2 inches) of headspace.

Pro tip: Press down to pack the beets tightly in the jar.

4

Add the Brine

Pour the brine over the beets until they are fully submerged.

Pro tip: Use a weight if necessary to keep the beets submerged.

5

Cover and Ferment

Cover the jar with a fermentation lid or cheesecloth secured with a rubber band. Store at room temperature (18-22°C / 64-72°F) away from direct sunlight.

Pro tip: Check daily and press down the beets if they float.

6

Monitor and Taste Test

After 7-14 days, taste the beets. They should be tangy and slightly fizzy. Fermentation time will vary based on room temperature.

Pro tip: Cooler temperatures will slow fermentation, warmer will speed it up.

💡

Tips & Tricks

  • Use organic beets for the best flavour and nutritional content.
  • Ensure all equipment is sterilized to prevent unwanted bacteria.
  • Monitor daily and press down beets to keep them submerged in brine.

Frequently Asked Questions

How long does it take to ferment beets?

Fermentation typically takes 7-14 days at room temperature.

What are the benefits of raw fermented beets?

They are rich in probiotics, supporting gut health and providing a tangy flavour.

Can you use table salt for fermenting beets?

It's best to use non-iodized sea salt to avoid additives that hinder fermentation.

How do you know when beets are done fermenting?

They should taste tangy and slightly fizzy, with a pleasant vinegary aroma.

How should fermented beets be stored?

Keep them in the refrigerator, where they will last up to two months.

Serving Suggestions

Serve these raw fermented beets as a side dish, add them to salads, or use them as a topping for sandwiches. Their bright flavour pairs beautifully with creamy cheeses or roasted meats. To make ahead, simply ferment the beets up to the desired tanginess and store them in the refrigerator for up to two months. This not only enhances the flavour over time but also keeps your fermented snacks ready for any occasion.

Nutrition per serving

40

Calories

1.5g

Protein

0.1g

Fat

9g

Carbs

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