Description
Fermented beets are a nutritious, probiotic-packed snack that are tangy, flavorful, and beneficial for gut health. This recipe provides an easy guide to making fermented beets at home.
Ingredients
1 1/2 pounds beets (about 2 large)
2 to 3 cups room temperature filtered water (non-chlorinated)
2 tablespoons kosher salt or sea salt (not iodized)
3 to 4 teaspoons dried thyme
1 to 2 garlic cloves, smashed (optional)
5 peppercorns
Instructions
- Ensure your hands, jars, tools, and work surface are clean to avoid contamination during fermentation.
- Scrub the beets thoroughly. Remove the tops and root ends. Peel the beets if desired. Cut the beets into 1/2-inch dice or chunks, or slice them into 1/4-inch thick pieces.
- In a large measuring cup, combine the filtered water and salt. Stir until the salt is fully dissolved.
- In a wide-mouth quart-size mason jar or two 1-pint jars, pack the beets along with the thyme, garlic, and peppercorns. Leave at least 1 to 1 1/2 inches of headspace to accommodate the weight.
- Pour the salted water over the beets, ensuring they are completely submerged.
- Place a fermentation weight or a small resealable plastic bag filled with extra brine on top to keep the beets submerged.
- Cover the jar with an airlock lid if available. If not, secure a piece of cheesecloth over the jar with a rubber band, or screw the lid on loosely and remember to unscrew it periodically to release any built-up air.
- Place the jar on a baking sheet, shallow bowl, or pie plate to catch any spills or juice that might bubble over. Store the jar in a cool, dark place. The brine may become cloudy; this is normal and indicates fermentation is underway. After about a week, the brine should clear, signaling that fermentation is complete.
- Once fermentation is complete, place a tight-fitting lid on the jar. Store the fermented beets in the refrigerator, ensuring they remain completely submerged in their brine. They can be stored refrigerated for 1 to 2 months.
Notes
Cloudy brine is normal and indicates that the fermentation is in progress.
If the beets float, place a weight or small plastic bag filled with extra brine on top to keep them submerged.
Fermented beets can be stored for up to 2 months as long as they remain submerged in the brine.
For added flavor, experiment with spices like mustard seeds, dill, or ginger.
For a spicy version, add chili flakes or a sliced jalapeño to the jar.
Fermented beets are usually enjoyed cold or at room temperature, but you can warm them slightly if desired.
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 4g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
