Fermented Pickled Beets
Deep, earthy, tangy, and stunningly beautiful. These are nothing like the vinegar-soaked beets from a can. The fermentation brings out the natural sweetness while adding a probiotic punch.
Time: 7-14 days · Yield: 1 quart
Ingredients
- ●2 lbs (about 6 medium) beets, peeled and cut into 1/4-inch slices or wedges
- ●1 tablespoon fine sea salt
- ●2 cups filtered water
- ●2 cloves garlic, peeled and lightly smashed
- ●1 teaspoon whole black peppercorns
- ●2 whole cloves
- ●1 bay leaf
- ●Optional: 1-inch piece of fresh horseradish, peeled and sliced
Method
- Dissolve the salt in the water to create your brine. Stir until fully dissolved.
- Pack the beet slices tightly into a quart jar, layering in the garlic, peppercorns, cloves, bay leaf, and horseradish (if using) as you go.
- Pour the brine over the beets until they're fully submerged. Leave about 1 inch of headspace.
- Place a fermentation weight on top to keep the beets below the brine. Seal with an airlock lid or loose regular lid.
- Ferment at room temperature for 7-14 days. The brine will turn a deep magenta. Taste at day 7 — they should be tangy with a pleasant earthy sweetness.
- When the flavor is right, transfer to the fridge.
Note: The brine is liquid gold — gorgeous color, probiotic-rich, slightly sweet. Drink a small shot of it, use it in salad dressings, or add it to smoothies. Raw beets ferment better than cooked. The texture stays firm and the sugars feed the bacteria well. Wear gloves when handling beets unless you want pink hands for a day.
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