Lacto-Fermented Beets
Transform ordinary beets into probiotic-rich, tangy delights through the ancient art of lacto-fermentation. This traditional preservation method not only extends the life of your produce but creates complex flavors while reducing food waste and plastic packaging from store-bought fermented products.
In my zero-waste kitchen, fermentation has become a cornerstone of preservation. When local beets arrive in abundance, this recipe helps ensure not a single one goes to waste. Plus, the fermentation process allows us to use the entire beet – from root to stem – creating a sustainable and nutritious addition to your table.
Why You’ll Love This Recipe
- Zero Waste Victory: Uses whole beet, including stems and leaves
- Probiotic Rich: Natural fermentation creates beneficial bacteria
- Long Lasting: Preserves beets for months
- Versatile: Use in salads, sandwiches, or as a side dish
- Cost-Effective: Makes your produce last longer
Expert Tips
- Choose firm, fresh beets with healthy leaves
- Clean thoroughly but don’t peel
- Use filtered water to avoid chlorine interference
- Keep beets submerged during fermentation
- Save beet leaves for separate fermentation
Key Ingredients
Beets: Select organic when possible. Choose similar sizes for even fermentation.
Sea Salt: Unrefined sea salt provides minerals. Buy in bulk to avoid packaging.
Filtered Water: Chlorine-free is essential for successful fermentation.
Optional Aromatics: Garlic, dill, peppercorns – use what’s in season or on hand.
How to Make Perfect Lacto-Fermented Beets
Step 1: Prepare the Beets
- Trim leaves (save for separate fermentation)
- Clean thoroughly, leaving skin on
- Slice into uniform pieces
- Reserve a few nice leaves for top layer
Step 2: Create the Brine
- Dissolve sea salt in filtered water
- Taste for proper salinity
- Add optional spices and herbs
- Ensure brine is room temperature
Step 3: Pack and Ferment
- Pack beets tightly in clean jar
- Add aromatics between layers
- Cover with brine
- Weigh down to keep submerged
Troubleshooting Common Issues
- White Film on Top?: Normal yeast, simply skim off
- Beets Floating?: Ensure proper weight is used
- Not Fermenting?: Check room temperature and salt ratio
- Too Salty?: Rinse before serving
Zero Waste Storage Tips
- Use glass fermentation vessels
- Save brine for future ferments
- Compost any trimmings
- Reuse fermentation weights
Lacto-Fermented Beets
Transform whole beets into probiotic-rich preserved vegetables using traditional fermentation methods.
Ingredients
- 2 pounds fresh beets, with healthy leaves
- 4 cups filtered water
- 2 tablespoons sea salt
- 3-4 garlic cloves (optional)
- 1 tablespoon whole peppercorns
- Fresh dill sprigs
- 2-3 clean beet leaves for top layer
Instructions
- Clean beets thoroughly, trimming leaves and stems (save for other uses)
- Cut beets into uniform 1/4 inch slices or small wedges
- Mix water and salt until dissolved to create brine
- Layer in jar:
Add some spices and garlic at bottom
Pack beet slices tightly
Add more spices between layers
Top with fresh dill and beet leaves
- Pour brine to cover completely
- Place fermentation weight to keep beets submerged
- Secure lid (airlock or regular)
- Ferment at room temperature (65-75°F) for 1-3 weeks
- Test after one week for desired flavor
- Transfer to cold storage when ready
