Fermenting Beets Step by Step
This post may contain affiliate links, view our disclosure policy for details.
Fermenting beets is easy and the result is both tasty and healthy. It’s a great way to preserve your harvest and enjoy it longer. In this tutorial, I’ll show you just how easy it is to ferment beets.
My favorite way of eating vegetables is fresh out of the garden. During the growing season, that’s exactly what we do, we pick the fresh veggies and bring them in or enjoy them right out there in the garden. However, since I don’t have a root cellar yet, there isn’t a way for me to keep all these vegetables fresh for months.
Fermenting them is my next favorite way to go. Yes, the jar of fermented vegetables still needs to be stored in the fridge, but I can fit many vegetables in a jar, they are peeled and sliced and ready to be served, and they keep their firmness and freshness for months.
Fermenting Beets…
Fermenting is a quick way to put a large number of vegetables into storage and the result is not only delicious but also healthy. Fermenting beets is one of my favorite ways to preserve this crop because beets keep their firmness for a very long time. They are fresh and salty and a great snack right out of the jar.
What is Fermentation…
Fermentation is the process of using microorganisms, such as bacteria or yeast, to convert carbohydrates to alcohol or organic acids under anaerobic conditions. There are a couple types of fermentation…
Alcoholic fermentation is when we use yeast to break down sugars into carbon dioxide and ethanol. This is the process we use to make beer, wine, and bread.
Lacto fermentation is the process of using bacteria, named Lactobacillus, to convert sugars into lactic acid. This bacteria (some form of it) is actually present in our digestive system naturally and is also present on the surface of plants. Lactic acid is a preservative that helps us preserve foods by preventing the growth of harmful bacteria. Lacto fermentation, which is the process we are going to use to preserve our beets, also increases the vitamin and enzyme level of the vegetables we ferment.
Adding fermented foods to our diet can help us introduce additional probiotics, or in other words, beneficial bacteria to our digestive system in a natural way. Beneficial bacteria help us digest food and help us support a healthy metabolism.
So we take our beets, let them sit in a solution and steep for a few days, the sugars in the vegetable break down and start promoting the growth of beneficial bacteria. Lactic acid is formed and prevents the growth of harmful bacteria which makes it possible for us to preserve what’s in the jar (in cold storage). We get to add beneficial bacteria to our gut and are able to keep the food for a longer period!
Ingredients…
- Beets – you can ferment any kind of beet. There are many varieties of beets; some are round and some are longer and narrower. Some are pink, some are yellow, and some are deep purple/red… They are all great and suitable for fermenting. Just make sure to choose fresh beets.
- Seasonings – I kept this jar of fermented beets very simple and only added 1 tablespoon of mustard seeds. You can use a couple of cloves of garlic or you can add dill, thyme, bay leaves, rosemary, mustard seeds, pickling spice mix, peppercorns, hot or mild dry peppers, chili flakes, or anything else that you can come up with. Try something different each time until you find your favorite seasoning combination.
- Brine – you are going to need salt and water. When you use salt to preserve food, always make sure that you use kosher, sea, or canning salt and not table salt (or in other words, use non-iodized salt). Also, make sure that you are using non-chlorinated water (distilled is fine if you have to buy your water). I used 1 tablespoon of salt per one cup of water to make the brine for this ferment. If you feel that this is too much salt for you, you can do 1 teaspoon of salt per one cup of water instead (but no less than 1 teaspoon).
- Optional – some vegetables, especially those with high water content, may become soft during the fermentation process. If you want to make sure that your vegetables stay as crunchy as possible, you can add tannin-rich leaves like blackberry leaves, bay leaves, or horseradish leaves to the jar. For a list of tannin-rich leaves, visit this post. I find that beets keep their texture well so I didn’t add any leaves here but if you’d like, feel free to add them.
Kitchen Tools…
- Cutting board
- Vegetable peeler
- Knife
- Jar with a lid– you can use a wide mouth quart or a pint jar (I used a 24 oz jar here but it’s just because I had it laying around). Or you can even use a half gallon jar if you have room in the fridge to store it. I used a metal lid here but I actually recommend using a plastic freezer lid or you can go with a fermentation lid that will save you from needing to burp the jar (more on this later).
- Measuring spoons
- 2 cup measuring cup
- Fermentation weight – I still don’t have fermentation weights! I tell myself at the beginning of every season that I’m going to buy weights and somehow the season ends and I still haven’t bought them. I’ve used so many last-minute tricks to keep the vegetables under the brine, but believe me when I say that your life is going to be much easier if you use fermentation weights (**Update – I now have fermentation weights and I can’t believe that it took me soooo long to get them!).
How to Ferment Beets Step By Step…
Step 1 – preparing the beets. Cut off the beet greens (and use them to make veggie patties or add them to meatballs or salads) and wash the beets. Cut off the tops and the roots (these go to the chickens)…
Use the vegetable peeler to peel the beets…
Then, slice or cut your beets however you want. It doesn’t really matter how you do this. You can slice them thin or a little thicker, however you prefer eating them. Just know that if you slice them real thin, they’ll probably soften much more quickly.
Step 2 – Packing the jar. Pack the beets into a clean jar. Try to fit as much as you can in there but make sure to leave about an inch of headspace or a little more for your fermentation weight. Since I seasoned with only mustard seeds, I added them after the jar was full. If you are using other seasonings (like garlic, for example), you can pack the jar halfway with beets, add the seasonings, and then pack the jar with beets the rest of the way.
Step 3 – add the brine. Mix one tablespoon of salt per one cup of water (or as low as 1 teaspoon of salt per one cup of water) and stir until the salt dissolves. Add the brine to the jar so it covers the beets (if you like the taste of vinegar, feel free to add a tablespoon of vinegar per cup of water as well. I show how to do that in my preserving peppers in vinegar and salt post).
Step 4 – let the beets ferment. Now all you have left to do is place the fermentation weight (to push and hold the vegetables under the brine) and close the jar. When I made this batch, I still didn’t have my glass fermentation weights so I used an apple. If you use an apple or a cabbage core you must make sure that they are submerged under the brine as well or you’ll have a wormy disgusting mess on your hands!
It’s much easier if you have a proper fermentation weight. Place it on top of the beets and push down a bit to make sure that all the beets are under the brine. Close the jar, set it on a plate, and place it on the kitchen counter to ferment.
After a couple of days, you’ll notice some bubbles forming at the top of the jar, the brine will start to look foggy, and the beets will start to dye the brine purple. That’s great, this is how you know that the process of fermentation is on its way.
Remember that if you are not using a special lid for fermentation you will have to “burp” the jar, meaning once a day you’ll need to twist the lid open (don’t lift it) for a couple of seconds before twisting it back. This will let the gases that form inside the jar during the fermentation process a way to escape.
For a pint-size jar, it’s probably going to take 5 to 7 days to ferment. For a quart jar, it’ll probably take 7 to 10 days to ferment. Usually, I tell people that you’d know when the fermentation process has been completed because the brine will clear again. It’s never as clear as it is when we add it to the jar but it is noticeably clearer. The problem with fermented beets is that they color the brine purple so this might be hard to recognize.
How to Store Fermented Beets…
- In cold storage – the best way to store your fermented beets is in cold storage (40-45 degrees F). This can be in the fridge or the root cellar. Make sure that the beets stay under the brine even while they are in cold storage and use a clean fork to scoop some out when you are ready to enjoy them. They should last 6-8 months in cold storage easily.
- At room temperature – beets are very firm and so, it is possible to leave them at room temperature for a while especially if you live in a cold climate and the temperature in your home is not too high. I once left a jar of fermented beets at room temperature for three months. They were just fine. After three month they got too soft for me. They were still good to eat but I didn’t like the texture they got. I do prefer keeping fermented beets in cold storage but I do want you to know that it’s ok to leave them out if you need to. Still make sure that they are always covered by the brine and that you are using a clean fork to scoop them out of the jar.
How to Serve Fermented Beets…
- As a snack – they are firm and earthy and salty. I simply love scooping a few slices into a jar and snacking on them. It’s so much better than reaching for a cookie.
- As a side – fermented beets are a great side for an easy sandwich lunch. Add them as a side to a burger instead of the fries, add them as a side to a meat wrap, or a BBQ sandwich or any other.
Add them as a side to this Mediterranean zucchini casserole, or serve them with zucchini and corn fritters for a simple vegetarian lunch or breakfast. - Throw them in salads – they are a delicious, salty addition to any salad. I sometimes add them to my favorite Mediterranean egg salad, to a classic Israeli salad, or replace the cooked beets with fermented beets in this pumpkin and beetroot salad.
Frequently Asked Questions…
If you notice a white film forming on top of the brine don’t worry! The white film is kahm yeast and is not harmful. It develops when the sugars are used up and the pH of the ferment drops because of the lactic acid formation. Simply scoop it out when the ferment is done. More will develop but just scrape it off when you’re ready to eat your fermented beets.
If your ferment develops raised and fuzzy black, pink, green, or blue mold throw it out. Be sure to clean all the utensils and vessels well.
Yes! Try adding carrots or cauliflower or turnips for a different flavor combination. Just take into consideration that the beets are going to color everything purple.
Definitely! You can add pickling spice mix, whole peppercorns, mustard seeds, bay leaves, dill, rosemary, chili flakes (for some heat), or any other seasonings and spices you can come up with. You can make it a bit different each time.
Around these parts, we love beets! They are one of the main crops in my garden in the spring and in the fall. My personal goal is to never be without beets in some way. Fermenting beets is just another way for me to prep them and to preserve them. It takes minutes to put a jar of fermented beets together and the result is both delicious and healthy. I hope that you give them a try.
More Beet Content…
- Israeli Beetroot Salad
- Pickled Beets Recipe
- Dehydrating Beets
- How to Can Beets
- How to Grow Beets in the Home Garden
More Fermenting Tutorials…
- Fermented Jalapenos
- Fermenting Cucumbers
- Lacto-Fermented Green Beans
- Easy Fermented Radish
- How to Ferment Tomatoes
- Fermented Turnips
- Fermented Cauliflower
Fermenting Beets
It takes minutes to prepare a jar of fermented beets. It's a great way to preserve them and the result is both delicious and healthy.
Ingredients
- Enough beets to fill a quart jar
- 1 tablespoon of mustard seeds
- For the brine: sea salt, kosher salt, or pickling salt (in other words, non-iodized salt), and non-chlorinated water (distilled is fine)
Instructions
- Prep your beets: remove the greens and wash your beets. Cut off the tops and the roots. Use a vegetable peeler to remove the skin. Then, cut your beets as you wish (you can go with thin slices or cube the beets... It doesn't matter how you cut your beets just take into consideration that the thinner you slice the beets the faster they'll soften).
- Pack the jar: wash your jar with warm water and dish soap. Pack the jar with the beets. Make sure to leave 1-1 1/2 inch of headspace for the fermentation weight.
- Add the mustard seeds or other seasonings (see notes).
- Add the brine: dissolve a tablespoon of salt in a cup of water and add it to the jar. Repeat until the jar is filled with brine. Place a fermentation weight on top of the beets. Make sure the beets are covered with brine.
- Let ferment: close the jar with the lid (use a plastic freezer lid or a fermentation lid) and set on a plate to catch any liquid that spills out in the fermentation process. Place your jar at room temperature to ferment.
After a couple of days, you'll see bubbles starting to form inside the jar. If you are not using a special fermentation weight, make sure to open the jar once a day to let the gas out then close it again (just twist the lid as if you are going to open the jar and after a few seconds twist it back again).
It should take 7-10 days for a quart jar to ferment. The brine in the jar will become foggy and then after about a week, it will clear again. When the brine is clear again the beets are ready. - Store the jar in the fridge or a root cellar for best results or at room temperature for a couple of months.
Notes
- Beets - you can ferment any kind of beet this way. No matter their color or shape.
- Vinegar - if you like the taste of vinegar, feel free to add a tablespoon of vinegar per cup of water as well.
- Brine - if one tablespoon of salt is too much for you, you can try to make a brine less salty with one teaspoon of salt per cup of water. Don't use less than one teaspoon.
Frequently Asked Questions...
- What is the white film on top? Is it dangerous? Do I have to throw it out?
If you notice a white film forming on top of the brine don’t worry! The white film is kahm yeast and is not harmful. It develops when the sugars are used up and the pH of the ferment drops because of the lactic acid formation. Simply scoop it out when the ferment is done. More will develop but just scrape it off when you’re ready to eat your fermented beets. - If mold develops can I just scrape it off?
If your ferment develops raised and fuzzy black, pink, green, or blue mold throw it out. Be sure to clean all the utensils and vessels well. - Can I add other vegetables in with the beets?
Yes! Try adding carrots or cauliflower or turnips for a different flavor combination. Just take into consideration that the beets are going to color everything purple. - Can I season my fermented beets?
Definitely! You can add pickling spice mix, whole peppercorns, mustard seeds, bay leaves, dill, rosemary, chili flakes (for some heat), or any other seasonings and spices you can come up with. You can make it a bit different each time.
Nutrition Information:
Yield: 1 Serving Size: 1 quartAmount Per Serving: Calories: 119Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 12844mgCarbohydrates: 22gFiber: 5gSugar: 16gProtein: 5g
Hi! I’m Lady Lee. I help homesteaders simplify their homesteading journey while still producing a ton of food! I am a single mother of four, I was born in Israel and raised in an agricultural commune called a Kibbutz. Now I homestead in central NC.
Can you use grated beets? Maybe it could be like sauerkraut?
Yes, you can! There is a famous Russian shredded fermented beet dish that I can’t remember the name of. It’s very popular. I imagine that you can also add cabbage or other root vegetables.
When adding herbs should they be dry rather than fresh?
They can be dry or fresh. Doesn’t matter…
Will this work with frozen beets from the store?
mmmm… I’m really not sure.
I’ll bet you can use children’s glass marbles as weights.
That’s a good idea!
hello, my beets on the top half started to turn brown and floated up around the weight.. should i have put a barrier between the beets and the weight?
You shouldn’t need to do that… Were all the beets covered by the brine?
Hey! Thanks so much for this article – I have a beet in the fridge I will try this with tomorrow as a small batch test 🙂
PS glad to see you’re in NC! Cheers from Charlotte
I hope you’d like it!
Sending NC love back at you!
Hello
If I ferment my beets longer will the carbs decrease? I love beets and their nutrition however I can’t eat 22 grams of carbs. I am a diabetic and on the Keto diet.
Thanks
Laurie
I don’t believe that the carbs will decrease and the beets will be soft and yu might not like the texture.
Notice that the calculator says 22 g of carbs for the whole quart jar of beets. I assume that yu aren’t going to eat a quart of fermented beets in one sitting… If you only eat a few pieces of beets in a meal then you are probably far far away from 22 g. Also, there are different types of carbs. When it’s vegetable carbs they are welcome in my world. This is the healthy, good kind!
Hi there, I followed your instructions to ferment beets for the first time. I used a glass weight and then sealed the jar with a pickle pipe and canning ring. After about seven days, I checked on it and there was mold on the pickle pipe. I replaced it with another one and after three more days, there was mold again. I would say it was white/grey, and fuzzy. The brine was touching the pickle pipe. I’m wondering if that was the problem. I guess I need to throw it all away and start again? Thanks for any help you can give.
I never used fermentation lids so I’m not sure if there needs to be some space between the brine and the lid, it makes sense that there should be some space there.
If it’s just white mold, I personally wipe it and still use the food, but it’s up to you.
Hi there,
I’m fermenting for the first time and using beets.
After about a week I noticed some bubbles at the top. I can’t tell if the brine is cloudy. It looks clear, and dark purple from the beets.
At 12 days I opened the lid and tried a piece. It was very hard and tasted a little funny (maybe normal?). I put the lid back on.
At 13 days there are no more bubbles.
Can you recommend what to do?
P.S. When I made the brine, I used large crystals of pink sea salt, which mostly dissolved, but had about 1/2 tsp left. I had used 3 tbsp for 3 cups.
Thanks!
Melissa
At 12 or 13 days the beets will still be firm. That’s normal. If you place the jar in the fridge they will stay firm for a while. If you want them softer, you can leave the jar at room temperature (make sure that the beets are under the brine).
They should taste sour and earthy. It takes some people some time to get used to the taste. It sounds like they are fine. Even if there is white mold on the brine, they are still fine, any other color of mold is not good.
I’ve never used pink sea salt in fermenting but it’s a natural salt so it should work just fine.
And yes, it’s hard to see the cloudiness of the brine with beets because they paint everything dark purple, but there were bubbles so it sounds like the fermentation process was successful.
Hello there! I decided to wipe around the top of the jar inside and found a bit of dark residue. Tastes great and smells fine. Lost of bubbles! Used a baby bottle nipple to hold down the veggies seemed to work ok. Just unsure if the little bit of dark residue around the inside is normal. Nothing on lid. Ty!
Normal! I wipe it and store the jar in the fridge and keep eating the beets. No big deal.
Aw ty! Good to know my husband thought it was bad and I took it out of the fridge to compost but I’ll definitely keep the next one 🙂