Raw fermented beets

Raw fermented beets

Once fermented, these beets can be stored in the fridge for several months, making them a convenient, ready-to-use addition to your meals. Fermented beets can be used in a wide variety of dishes. You can use them in salads, as a topping for burgers or sandwiches, or even blend them into a dressing.


  • 2lbs of beetroot, peeled and cut into chunks
  • 4 cloves of garlic, peeled
  • 6 peppercorns
  • 2 bay leaves

For the brine:

  • 3 cups water, boiled and cooled
  • 1 tablespoon of salt

Method of preparation:

Start by preparing the beets. Peel them and cut them into pieces.

Place the beets, garlic, peppercorns and bay leaves in a clean, large glass jar.

To make the brine, dissolve the salt in the boiled water. Leave to cool completely.

When cool, pour the brine over the beets in the jar, making sure they are completely submerged. You may not need all the brine, depending on the size of your jar.

Cover the jar with a cloth and secure it with a rubber band or string. This will allow the gases produced during fermentation to escape.

Leave the jar at room temperature, out of direct sunlight, for about 2 weeks. After a week you can taste the beets to see if they have fermented to your liking.

If the beets have fermented to your liking, replace the cloth with a lid and store in the fridge. They will keep for several months.

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